Risotto with sweet grapes (Risotto all’uva fragola)

Here you have a recipe with a typically seasonal ingredient: fresh grapes.

The uva fragola is a type of grapes with blue/black skin, which is very sweet and is to be found in Italy from the end of August to the end of September (depending on the climate/region). It is often consumed after meals as a dessert.

Ingredients (4/6 servings)

450 g of uva fragola

1 stalk of leek

320 g of rice (for risotto)

60 g of butter

100 ml of red wine (half a glass)

1 litre of vegetal broth

40 g of parmesan

pepper

 Preparation

Prepare the vegetable broth by using stock cubes or fresh vegetables.

Remove all grapes, wash them, blend them with a masher and sieve to obtain a thick sauce.

Slice the leek, heat a large pan with the butter, add the leek and let it fry slightly for a couple of minutes,. Add the rice and let it toast for 3/4 minutes, pour the wine and wait until  evaporated.

Pour a ladle of vegetable broth, let it evaporate and add the grapes sauce. Let it evaporate and continue cooking the rice by adding ladles of vegetable broth until the rice is completely cooked.

Add the butter and the parmesan and stir well. Decorate with some grapes and serve immediately.