Grape risotto

02309 Grape RISOTTO INGREDIENTS for 4-5 PERSONS 500 g of rice, 250 g Strawberry grapes, 120 g of mushrooms 100 g of mushrooms, white wine, 1 shallot, 1 clove of garlic, 1 tablespoon of chopped parsley, 30 g extra virgin olive oil, 40 g of grated Parmesan, 1 l of broth.

Procedure In a large saucepan, sauté in a little oil, onion and garlic lightly browned them.

Add the mushrooms, cleaned and cut into halves and cook for about 4 minutes.

Pour the rice into the pot and 2 minutes toast it, add the wine and let it evaporate minutes 2.

Meanwhile, wash and remove grapes to raisins.

Join one half to the risotto and the other half place it in a soup-tureen.

Stretch the rice with broth and cook 13 minutes over low heat.

When cooked let stand the rice for 1 minute, then travasatelo in the soup-tureen, add the parmesan and chopped parsley and serve.