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GRAPE RISOTTO
3 to 3 1/2 quarts chicken broth 1/4 cup butter 1/2 cup shallots, minced 1/4 cup dried shiitake mushrooms, rehydrated and thinly sliced 3 cups Arborio rice 1 quart California seedless grapes, coarsely chopped 1 cup dry white wine 2 cups California seedless grapes, whole 1/3 cup shredded Parmesan cheese 2 Tbsp. butter, cut into small cubes Salt to taste
Heat broth to boiling, then keep at a simmer.
Saute shallots and mushrooms in butter in large heavy saucepot about 5 minutes.
Add rice and chopped grapes; saute 5 minutes.
Add wine and cook to reduce by 1/2.
Add enough hot broth to cover rice. Cook and stir at a steady simmer about 5 minutes or until almost all liquid is absorbed.
Add remaining broth 1 cup at a time, stirring at a simmer until all broth is used. Cook until rice is creamy and firm. (Total cooking time – 35 to 45 minutes.) Add whole grapes during last 5 minutes of cooking.
Remove from heat and add 2 tablespoons Parmesan cheese, and salt to taste.
Servings: 12 (Serve 1 cup per portion) Source: California Table Grape Commission
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