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