Servings:
4
Prep time:
20
Cooking time:
45
INGREDIENTS
- 320 g Carnaroli rice
- 800 g black grapes
- 200 g Parmesan
- 100 g Crescenza (soft cheese)
- 80 g butter
- half an onion
- 3 rosemary sprigs
- 1,5 l vegetal broth
- Salt
INSTRUCTIONS
- Grate the Parmesan. Keep 50 g to add at the end and prepare the waffles with the rest. Melt a spoonful of grated Parmesan at a time in a nonstick pan on low heat. As soon it melts, lift up your disk with a spatula and let it cool.
- Squeeze 500 g of grapes into the mill, filter and keep the juice aside.
- Cut the remaining grapes in half, remove the seeds and then brown them in a pan with 20 g of butter for 5 minutes at medium heat. Keep them warm.
- Finely slice the onion and brown it gently for 5 minutes with 20 g of butter in a saucepan for risotto. Add the rice and toast it, then sprinkle it with the grape juice letting it evaporate. Pour some ladle of boiling broth and continue stirring regularly and adding the broth. Adjust the salt and, at the end of cooking, add the minced leaves of one rosemary sprig. Remove from heat and stir in 40 g of butter, the crescenza in pieces and the remaining 50 g of grated Parmesan.
- Place the risotto in the plates, add the grapes kept warm, decorate with rosemary sprigs and complete with the crunched Parmesan waffles.
