Creamy and flavorful fresh grape risotto is a perfect dish to enjoy this fall.
Large crispy Prosciutto crumbles paired with slightly sharp gorgonzola cheese are all balanced with semi-sweet grapes that add a beautiful fresh touch to the whole plate.
In fact, if you have grapes that are sour and not pleasurable to munch on, this grape risotto is the best use you can give them.
Sour taste of the grapes and white wine are nicely balanced by sweet prosciutto and gorgonzola cheese.
Variations: use pancetta instead of prosciutto, and if you don’t like the moldy-nutty taste of blue-veined cheese, feel free to use a mix of mascarpone and parmesan cheese.
Mascarpone will give it the right creaminess and a pecorino or parmesan will be responsible for taste.
Grape Risotto with Prosciutto & Gorgonzola
- 12 oz Arborio rice
- 4 oz Prosciutto crudo
- 2 shallots chopped
- 12 grapes semisweet
- 2 tbsp butter
- ½ cup Gorgonzola Cheese
- ½ cup dry white wine
- 5-7 cups vegetable or meat stock
- Handful fresh parsley chopped
- Salt pepper to taste
- Heat large non-stick skillet pan. Add prosciutto slices. Roast them until crispy on medium heat. Remove and let them cool.
- In the same pan add butter and finely chopped shallots. Let simmer on medium heat until shallots become semi translucent.
- Add rice, let it absorb butter and juice from the shallots. Add white wine.
- Once wine is completely evaporated start adding vegetable or meat stock one laddle at a time.
- Like always, when you cook risotto make sure to add the next laddle of stock only once the previous liquid has been almost completely absorbed.
- Cook rice slightly “al dente”.
- Before adding the last laddle add finely chopped parsley and crumbled roasted prosciutto slices. Save a slice or two for decoration.
- Once rice is ready, turn off the heat, add Gorgonzola cheese.
- Cover risotto while you’re preparing the grapes. Cut each grape in quarter, remove the seeds.
- Serve risotto hot. Garnish with a few peaces of crumbled prosciutto, grape quarters and fresh parsley.