Grape Risotto (Risotto all’Uva Fragola)
Category: Main Course
Serves: 4
This delightful and vibrant grape risotto combines the sweetness of grape with the richness of creamy risotto, creating a balanced and memorable dish. The savory flavor from the leeks and butter perfectly complements the fresh and juicy notes of the strawberry grapes. Ideal for a special dinner or to surprise your guests with something a bit out of the ordinary, this recipe is simple yet impressive.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Strawberry Grapes | 450g |
| Butter | 60g |
| Vegetable Broth | q.b. |
| Leeks | 1 |
| White Pepper | q.b. |
| Parmigiano Reggiano DOP | 40g |
| Red Wine | 200g |
Instructions:
-
Prepare the Grapes:
- Start by removing the grape berries from their stems and rinse them thoroughly under running water. Set aside a few grapes to garnish the dish at the end.
- Once washed, strain the remaining grapes through a fine sieve or colander to extract a thick, rich juice. This will be the base for the risotto’s vibrant flavor.
-
Prepare the Leeks:
- Slice the leek into thin rounds. This will add a delicate, savory flavor to the dish.
-
Cook the Risotto:
- In a large pan, melt 40g of butter over medium heat. Add the sliced leeks and sauté for a few minutes until softened and fragrant.
- Stir in the rice and toast it for about 2-3 minutes, allowing the grains to absorb the buttery flavors. Make sure to stir constantly to avoid burning.
- Once the rice is lightly toasted, pour in the red wine and let it evaporate completely, leaving only the delicious essence of the wine behind.
-
Add the Broth and Grape Juice:
- Gradually begin adding the vegetable broth, one ladle at a time, to the rice. Stir constantly and wait for the liquid to be absorbed before adding the next ladle of broth. Keep the heat low to ensure the rice cooks evenly and absorbs the flavors.
- After about 10 minutes of cooking, pour in the grape juice, stirring until it is absorbed by the rice. Continue adding broth and stirring until the rice is cooked to al dente perfection (this will take about 15-20 minutes in total).
-
Finish the Risotto:
- Once the risotto has reached the desired consistency, season it with a pinch of white pepper and salt to taste.
- Remove the pan from the heat and stir in the remaining butter, allowing it to melt and create a creamy, velvety texture.
-
Serve:
- Serve the risotto hot, garnished with the reserved whole grape berries. Finish with a generous sprinkle of Parmigiano Reggiano DOP for a salty contrast to the sweet, fruity flavors of the risotto.
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | ~380 |
| Carbohydrates | ~65g |
| Protein | ~7g |
| Fat | ~15g |
| Saturated Fat | ~8g |
| Fiber | ~2g |
| Sugars | ~20g |
| Sodium | ~300mg |
Cooking Tips:
- The key to a perfect risotto is constant stirring and gradual addition of broth. This ensures the rice becomes creamy and absorbs all the flavors.
- If you don’t have strawberry grapes, you can substitute them with other sweet varieties of grapes for a similar effect.
- For a richer flavor, consider adding a dollop of mascarpone or crème fraîche right before serving.
This Grape Risotto is not only a stunning dish for the eyes but also for the palate, combining the sweetness of the fruit with the creamy, comforting texture of risotto. Perfect for a special meal or to impress guests at your next dinner party!
