Grape & Prosecco DOC risotto

A comforting risotto yet with a complex flavour profile, full of interesting contrasts. Acidity from the Prosecco DOC rosè butter, sweetness from the caramelised grapes and nutty notes from the pinenuts and cheese.

Chef’s tips: I make my Prosecco DOC butter way ahead and freeze it in cubes so that I can use it in risottos, pastas and sauces.

Serves: 4 // Preparation Time: 45 minutes

Ingredients 

• 100 ml of Prosecco DOC rosé

• 420 g of Carnaroli rice

• 2 shallots (finely chopped)

• 1 litres of veg stock

• 2 tbsp of extra virgin olive oil

• 80 gr of grated Grana Padano cheese

• 40 gr of toasted pinenuts

• Chopped herbs (parsley, mint, dill)

• Salt and pepper (to taste)

For the roasted grapes

• 400 gr of grapes (white or red)

• 1 sprig of sage

• 4 garlic cloves

• 2 tbsp of olive oil

• Salt and pepper to taste

For the Prosecco DOC rosè butter

• 150 gr of unsalted butter

• 2 shallots

• 1 bay leaf

• 200 ml of Prosecco DOC rosé

• 6 peppercorns

• 1 tbsp of extra virgin olive oil

• Salt to taste

Preparation

For the Prosecco DOC rosè butter: Sweat the chopped shallots with a drizzle of oil, the peppercorns, a pinch of salt, and the bay leaf for about 5 minutes on low heat until translucent. Deglaze with all of the Prosecco DOC rosé and let it reduce on low heat until almost fully evaporated. At this stage, remove from the heat and add the butter while mixing. You want the butter to melt gradually without frying. Once fully melted, pass through a fine sieve and let it drain well. Once cold slice it into cubes.

For the grapes, place them on a baking dish and dress them with garlic, sage, olive oil, salt and pepper and bake for 15/20 minutes at about 180 degree celcius until golden and some of the juices has start to caramelize on the tray. Keep it ready on the side.

In a large casserole dish gently fry the chopped shallots with a drizzle of extra virgin olive oil and a pinch of salt for about 5 minutes on low heat. Now add the rice and toast on low heat for about 5 more minutes until translucent. Keep stirring the rice, so that it doesn’t catch on the bottom of the pan or burn. When the rice is very hot, pour 100 ml of the Prosecco DOC rosè in. Let the alcohol evaporate, set the cooking time to 17 minutes and then add simmering stock a ladle at a time, little by little. Stir the rice occasionally, and keep cooking.

When the time is up and you are happy with the texture of the rice remove it from the heat and start the “mantecatura” – making the risotto creamy. Stir in the grated cheese and the Prosecco DOC rosè butter. Mix well until creamy and uniform and return it on the stove for 30 seconds only if it looks to liquid or add a ladle of stock if too firm. Season to taste and stir in the chopped fresh herbs. Plate the hot risotto and top with the roasted grapes with their cooking juices and toasted pine nuts.