Harvest Risotto with Red Grapes

The horribly difficult recipe Eric insisted on for his birthday dinner!

Harvest Risotto with Red Grapes
Harvest Risotto with Red Grapes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups vegetable broth

  • 1/2

    cup extra-virgin olive oil

  • 2

    medium shallots, sliced thinly

  • 1

    bunch chives, finely chopped

  • 2

    cups of short-grain imported Italian rice, such as Vialone Nano, Carnaroli or arborio

  • 1/5

    cup white wine

  • 1/5

    cup red wine

  • 1

    cup grated Parmigiano Reggiano cheese, plus more for serving at the table

  • 1

    large bunch (around 2 cups) red grapes

  • Salt

Directions

1. In a medium saucepan, heat the vegetable broth until simmering. 2. On a low flame, heat the olive oil in a saucepan until it shimmers, add the shallots, chives and rice, a sprinkle of salt and stir gently. 3. When the rice looks translucent (after about 5 minutes), add the wine and let it evaporate as you increase the flame to medium. Begin to slowly add the broth one ladle at a time, letting the liquid evaporate before adding the next. Stir gently throughout until the rice is cooked. 4. Let the rice rest while you rinse and dry the grapes. Cut the grapes in half, removing seeds. Add the cheese and after a few minutes, the cut grapes as well. Stir and adjust the seasoning. Allow the rice to condense and serve hot with a few shavings of cheese on top. (Serves 4)

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