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.