A creamy and surprising first course
The grape and Gorgonzola risotto is a dish rich in harmonious contrasts, designed for those who dare to be creative in the kitchen with simple ingredients that have a great effect. The sweetness of the grape blends perfectly with the intense creaminess of the Gorgonzola, creating a delicate and velvety balance that captivates on the first taste.
Perfect for the autumn months, this risotto is ideal for a refined dinner or for surprising guests with an original yet easy-to-make first course. A dusting of fresh pepper and the dish is ready to be served with elegance and flavor.
Duration30 Minutes
DifficultyEasy
Servings for2 servings
Recommended GrapeGreen Grapes
For this recipe you will need
160 g Carnaroli rice , 100 g seedless grapes , 50 g sweet Gorgonzola , 1 shallot , 1 glass white wine , 500 ml vegetable broth , 20 g butter , 2 tablespoons grated Parmesan , Pepper to taste (q.b.)
Preparation
1. Finely chop the shallot and sauté it in a saucepan with half the butter until translucent.
2. Add the rice and toast it for 2 minutes, stirring continuously.
3. Deglaze with white wine and let the alcohol evaporate.
4. Gradually pour in the hot broth, one ladleful at a time, stirring and waiting for the liquid to be absorbed before adding more.
5. Halfway through cooking, add the grapes cut in half.
6. When the rice is al dente, turn off the heat and stir in the crumbled Gorgonzola, the remaining butter, and the Parmesan cheese.
7. Season with pepper and serve hot.
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Have you tried the other recipes?
We are sure that the grapes are perfect just as they are, but… here at Novello we don’t settle: we’ve tried some recipes with our grapes that literally took our breath away. Fancy something new?
Variety
Perfect for any recipe and delicious even in its simplicity, eaten berry after berry: shall we try it?