copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati
The grapes are overflowing and soon wine will arrive for 2012..however..here is a dish to make use of the grapes and don’t forget to serve with a refreshing white wine..
Risotto with white grapes
from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edtion, copyright Art of Living, PrimaMedia, Inc./Maria Liberati
1 cup rice(Arborio or carnaroli rice)
1 tblsp butter
1 cup dry white wine (Trebbiano, Falenghina, Est! Est!, Est!)
2 tblsps extra virgin olive oil
½ lb firm white grapes
1 slice of onion chopped finely
6 cups vegetable broth, (must be kept hot)
4 tablespoons of parmigiano reggiano cheese freshly grated or shaved
Wash grapes, pat dry, cut in half., set aside. Place olive oil in saute pan and saute minced onion. When onion is transparent, add in rice and let rice toast for approx 2 minutes. Then add in white wine then ¾ cup vegetable broth, stir constantly until liquid has evaporated, repeat this until rice is cooked (risotto should take approximately 18 minutes to cook till al dente consistency). Half way through the cooking (9 minutes) add in halved grapes. When rice is cooked ,remove from heat, top with butter and parmigiano-reggiano cheese, stir gently and serve. Garnish plates with some whole grapes.
Get more recipes in the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition