Grape Risotto with Prosciutto & Gorgonzola
If you love the combination of sweet and slightly sharp salty flavors this grape risotto is a must try. 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.
Servings: 4
Calories: 581kcal
Ingredients
- 12 oz Arborio rice , 340 grams
- 4 oz Prosciutto crudo , 110 grams
- 2 shallots , finely chopped
- 12 grapes semisweet variety
- 2 tablespoon 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
Instructions
- 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 ladle at a time.
- Like always, when you cook risotto make sure to add the next ladle of stock only once the previous liquid has been almost completely absorbed.
- Cook rice slightly “al dente”.
- Before adding the last ladle 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 pieces of crumbled prosciutto, grape quarters and fresh parsley.
Nutrition
Calories: 581kcal | Carbohydrates: 77g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 1574mg | Potassium: 250mg | Fiber: 3g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 4mg