Delicate Risotto with Grapes
Prepare a delicious risotto with grapes, grana cheese, and vine leaves. A refined dish with a touch of originality and elegance, perfect for a special dinner or a comforting yet sophisticated meal.
Ingredients
- 600 g Rice Carnaroli
- 50 g Onion Chopped
- 100 g Butter
- 100 g Grana Cheese Grated
- 60 g Wine White
- 60 g Vine Leaves Tender
- 30 g Grapes Berries
- 300 g Broth Meat
- Salt
- Pepper
Instructions
- In a large saucepan, melt half of the butter over medium heat and add the chopped onion. Let it wilt until it becomes transparent and soft.
- Pour the rice into the saucepan and toast it for a few minutes, stirring constantly until the grains become slightly translucent.
- Deglaze with the white wine and let the alcohol evaporate, continuing to stir.
- Begin to add the hot broth gradually, stirring often to ensure that the rice does not stick to the bottom of the pot.
- While the rice is cooking, delicately wash the vine leaves and dry them carefully. Then cut them into thin strips and set aside.
- At about halfway through the rice cooking, incorporate the strips of vine leaves to soften them together with the risotto.
- Peel the grapes and remove the seeds if necessary; add them to the risotto when it is almost al dente.
- Once the rice is cooked al dente, remove the saucepan from the heat and stir in the remaining cold butter and the grated grana cheese until you have a creamy consistency.
- Season with salt and pepper to your taste.
Notes
For an original and elegant touch, add a pinch of ground cinnamon during the creaming to enhance the natural sweetness of the grapes and give a spicy aroma that pairs perfectly with the autumnal flavors of the dish.