Delicate Risottino with grapes
Instructions
In a saucepan melt the butter, add the chopped onion and let it wilt, add the rice and toast, Deglaze with white wine and continue cooking slowly pouring the broth.
Clean and wash the leaves, dry them and cut them into thin strips.
Add them to the rice after cooking.
Peel and reel off the grapes, add them to the rice that now will be cooked al dente, stir to fire off the rice with grated grana.
Serve over hot dish decorated with vine leaves, grapes and Parmesan flakes.
Ingredients and dosing for 6 persons
- 600 g of carnaroli rice
- 50 G = = chopped onion
- 100 g of butter
- 100 g of grated parmesan cheese
- 60 g of white wine
- 60 g of tender grape leaves
- 30 g of grapes
- 300 g of meat broth
- Salt
- Pepper