Risotto con uva rosè
Risotto with rosé fresh grapes and sausage
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- 500 g (18 oz) rosé fresh grapes, ripe but firm
- 100 g (3 1/2 oz) fresh sausage, finely chopped
- 2 tablespoons dried chives
- 6 tablespoons olive oil
- 75 ml (3 fl oz - 1/2 cup) wine (Italian wine from Piedmont)
- 800 - 900 ml (28-32 fl oz / 3 1/2 - 4 cups) vegetable stock
- 300g (8 1/2 oz) rice
- Time:
preparation: 10 minutes
cooking: 20 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
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 cooking risotto.
In a large saucepan, add olive oil, dried chives, sausage 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 finish cooking, add berries.
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 for " Authentic Italian recipes : risotto with rosé fresh grapes " ?
Our suggestion is: Grignolino (an Italian red wine from Piedmont).
