Risotto with Wine, Grapes, and Goat Cheese

The red wine, grape, and goat cheese risotto is a refined dish that pairs the rich flavor of goat cheese with the sweetness of grapes and the depth of the wine. Here is a recipe to prepare it:

Ingredients

• 320 g risotto rice (such as Arborio or Carnaroli)
• 1 small white onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 150 ml good-quality red wine
• About 1 liter vegetable broth
• 1 bunch white or red grapes, seedless, halved
• 100 g soft goat cheese
• Salt and pepper to taste
• 30 g butter
• Grated Parmesan (optional)
• A few basil leaves for garnish (optional)

Preparation

1. Bring the vegetable broth to a boil in a pot and keep it warm over low heat.
2. In another large pot, heat the extra virgin olive oil and sauté the chopped onion over medium heat until it becomes translucent.
3. Add the rice and toast it for about 1-2 minutes, until it becomes slightly translucent, stirring continuously.
4. Pour in the red wine and let it be fully absorbed, stirring constantly.
5. Begin adding the hot broth one ladle at a time, waiting for the liquid to be absorbed before adding the next. Continue until the rice reaches an al dente texture, which should take about 18 minutes.
6. Halfway through cooking, add the halved grapes.
7. Once the rice is al dente, remove the pot from the heat and add the goat cheese cut into pieces and the butter. Stir to emulsify until creamy.
8. Taste and adjust salt and pepper to your liking.
9. Serve hot, optionally garnished with grated Parmesan, fresh basil, and an extra handful of fresh grapes on top of the risotto.

Trivia

The wine risotto is a variation of the classic Milanese-style risotto, where white wine is usually used. By using red wine and grape berries, this dish becomes an excellent accompaniment for colder seasons and can be a great base for exploring wine and grape pairings right in the plate.