(Risotto with white fresh grapes - Our recipes)

Time: preparation: 5 minutes ........ cooking: 20 minutes 500 g (18 oz) white fresh grapes, ripe     but firm 75-85 g (2 1/2 - 3 oz) cheese with walnuts 6 tablespoons olive oil 2 tablespoons dried chives 75 ml (3 fl oz - 1/2 cup) white wine 800 - 900 ml (28-32 fl oz / 3 1/2 - 4 cups)     vegetable stock 300g (8 1/2 oz) rice Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Wash grapes and pat dry with absorbent kitchen paper. Remove berries from the stalk.
Cut every berry lengthways and pick out seeds, using the tip of a small knife.
Prepare stock, following the instructions on the package. Keep it boiling while you're cooking risotto.
In a large saucepan, add olive oil, dried chives and rice. Cook for 3-4 minutes until rice looks milky.
Add wine, and simmer until absorbed, stirring.
At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring.
Keep on adding stock, ladle by ladle, until rice is tender; 10 minutes before the end of cooking, add berries and 5 minutes later the cheese, cubed.
Serve after 5 minutes .

Note
This dish may be one-plate meals; on the contrary, if you think to plan a menu with this first course, you have to reduce the quantities. If you have any problem, !

What's the right wine?
Our suggestion is: Greco di Tufo (an Italian white wine from Campania).

« dedicated to ... grapes

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".