Grape risotto: the recipe for the creamy and fragrant autumn first course
ingredients
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
Step 1
Step 1
First, prepare the broth: collect the water in a saucepan with the vegetable cube 1 and let it simmer for half an hour.
Step 2
Step 2
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.
Step 3
Step 3
Divide the berries in half 3 keeping some inside for the final seal.
Step 4
Step 4
Meanwhile, soak the grapes in cold water and wash them thoroughly 2.
With the tip of the knife gently remove the seeds 4.
Step 5
Step 5
Chop the onion 5.
Step 6
Step 6
Divide the berries in half 3 keeping some inside for the final seal.
Heat the oil in a non-stick pan and add the chopped onion 6.
Step 7
Step 7
Let it dry on a gentle flame 7.
Step 8
Step 8
With the tip of the knife gently remove the seeds 4.
Add the rice 8.
Step 9
Step 9
And let it toast for a few minutes on low heat, stirring occasionally with a wooden ladle 9until it becomes translucent.
Step 10
Step 10
Chop the onion 5.
At this point it blends with white wine 10 and raise the flame.
Step 11
Step 11
Pour in the boiling vegetable stock, one ladle at a time 11and until the liquid is completely absorbed.
Step 12
Step 12
Heat the oil in a non-stick pan and add the chopped onion 6.
Halfway through cooking, add the grapes 12.
Step 13
Step 13
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.
Step 14
Step 14
Let it dry on a gentle flame 7.
Once ready 14remove the risotto from the heat.
Step 15
Step 15
Add the diced taleggio cheese 15.
Step 16
Step 16
Add the rice 8.
Stir carefully 16.
Step 17
Step 17
Combine the cold butter into chunks 17.
Step 18
Step 18
And let it toast for a few minutes on low heat, stirring occasionally with a wooden ladle 9until it becomes translucent.
And keep stirring for a few moments until the butter is completely melted 18.
Step 19
Step 19
Distribute the risotto on individual plates, garnish with a few whole grapes 19 and serve immediately.
storage
The grape risotto should be consumed very hot at the moment. Storage is not recommended.
