List of Ingredients
- 3 CUPS of carnaroli rice
- 1 CUP of pink grapes
- 10 of blackberries
- 1 of onion
- Parmigiano Reggiano
- fresh lemon balm
- vegetable stock
- dry white wine
- extra-virgin olive oil
- salt
Method
To prepare our recipe for simple and sweet risotto with grapes and blackberries, start by chopping the onion and let it wither in a small saucepan with 1 tablespoon extra-virgin olive oil over low heat.
Add 1 ladle of broth and let the onion stew until soft (for about 10 minutes).
In the meantime, toast the rice in a pan – without any added fat. Add the onion and ½ cup of cold white wine.
Add 1 ladle of vegetable stock and cook the rice for 17-18 minutes, adding the remaining stock (about 1 liter) a little at a time.
Blend pink grapes with 4-5 blackberries, 2 tbsps extra-virgin olive oil, and a pinch of salt. Stir the rice with 2 tbsps oil and 4 tbsps Parmigiano Reggiano cheese.
Serve with the sauce – either in drops on the surface or mixed in with the risotto – and a few grapes (cut in half), a few blackberries and lemon balm leaves.