Grape Risotto
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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.