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Cooking + Entertaining

Grape risotto: the recipe for the creamy and fragrant autumn first course

Grape risotto: the recipe for the creamy and fragrant autumn first course


Extra virgin olive oil

Il grape risotto it’s a primo original and very tasty, perfect to prepare between the end of summer and the beginning of autumn when the grapes, juicy and sugary, are ready to be harvested. Here Carnaroli rice comes from toasted in a pan with a base of oil and onion, blended with white wine and then cooked by adding the boiling vegetable broth a little at a time. Halfway through cooking, the grapes are added, cut in two and deprived of the seeds, and finally, once ready, the risotto is whipped away from the stove with diced taleggio cheese and diced butter: for a creamy and stringy dish ideal for a lunch with the family or for a dinner with special guests.

For an optimal result of the recipe, toast the rice until it is very hot, fragrant and translucent and, before proceeding with the creamingremember to use cold freezer butter: in this way a thermal shock will be created which will make the dish even more velvety and wave-like. If you like, you can prepare the vegetable broth with fresh vegetables (we did it with the cube) or, in the absence of time, you can replace it with boiling water.

To deglaze the rice, choose a vino with good acidity, able to strengthen the starch structure of the grain, or replace it with a drop of grappa, whiskey or other aromatic and fragrant distillate. Choose the grape variety you prefer, as long as the berries are intact and very firm, and remember to add them halfway through the preparation to prevent them from flaking during cooking.

Find out how to prepare grape risotto by following the step by step procedure and advice. If you liked this recipe, try your hand at other greedy risottos too.

How to prepare grape risotto

First, prepare the broth: collect the water in a saucepan with the vegetable cube 1 and let it simmer for half an hour.

Meanwhile, soak the grapes in cold water and wash them thoroughly 2.

Divide the berries in half 3 keeping some inside for the final seal.

With the tip of the knife gently remove the seeds 4.

Chop the onion 5.

Heat the oil in a non-stick pan and add the chopped onion 6.

Let it dry on a gentle flame 7.

Add the rice 8.

And let it toast for a few minutes on low heat, stirring occasionally with a wooden ladle 9until it becomes translucent.

At this point it blends with white wine 10 and raise the flame.

Pour in the boiling vegetable stock, one ladle at a time 11and until the liquid is completely absorbed.

Halfway through cooking, add the grapes 12.

Gently mix with a wooden ladle 13 and cook the rice, continuing to add the vegetable broth, a little at a time, until completely absorbed.

Once ready 14remove the risotto from the heat.

Add the diced taleggio cheese 15.

Stir carefully 16.

Combine the cold butter into chunks 17.

And keep stirring for a few moments until the butter is completely melted 18.

Distribute the risotto on individual plates, garnish with a few whole grapes 19 and serve immediately.


The grape risotto should be consumed very hot at the moment. Storage is not recommended.

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