Grape Risotto

Grape risotto is a dish rich in flavor and color, combining the tradition of risotto with the freshness of grapes. Here is the recipe to prepare it:

Ingredients

• 320 g Carnaroli or Arborio rice
• 1 bunch of white or red grapes (about 200-250 g)
• 1 shallot
• Vegetable broth (as needed)
• 1/2 glass of white wine
• 30 g butter
• grated Parmesan (to taste)
• Salt and pepper (as needed)
• Extra virgin olive oil (EVO)

Preparation

1. Start by washing the grapes, cut the berries in half and remove the seeds, if present.
2. Finely chop the shallot and sauté it with a drizzle of EVO oil in a pan large enough to also hold the rice.
3. When the shallot has become transparent, add the rice and toast it until the grains become slightly translucent.
4. Deglaze with the white wine and let it evaporate.
5. Continue cooking by adding the hot vegetable broth, one ladle at a time, waiting for the previous one to be absorbed by the rice before adding the next.
6. Halfway through cooking the rice, add the grape berries.
7. Adjust salt and pepper, and continue cooking until the rice is al dente.
8. At this point, remove from the heat and stir in the butter and grated Parmesan, mixing vigorously to combine all the ingredients.
9. Let it rest for a minute before serving the risotto hot.

Grape risotto is an autumnal dish typical of Italian cuisine that combines the sweetness of grapes with the rustic flavor of risotto. It is a true delight for the palate and a pleasant surprise for your guests. Bon appétit!