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.