With more wine and onions than is usual in risotto, this creamy dish is punctuated with bursts of fresh juicy grapes. If risotto is not yet in your repertoire, this is a great recipe for your first experience.
Yields about 8 cups
Serves 4 as a main dish; 8 as a starter
Time: about 45 minutes
1 quart vegetable stock or vegetarian no-chicken stock
2 tablespoons extra-virgin olive oil
1½ cups finely diced onions
1½ cups Arborio or Carnaroli rice
1½ cups dry white wine, such as chardonnay
1 cup grated flavorful creamy cheese, such as aged Gouda, Gruyère, or Fontina Valle d’Aosta
1½ cups seedless red or purple grapes, cut in half if large
Salt and ground black pepper
Bring the stock to a simmer in a covered saucepan.
Meanwhile, warm the olive oil in a heavy-bottomed pot or large saucepan (nonstick works well for risotto) on medium heat. Add the onions and cook for 3 to 4 minutes until translucent but not browned. Add the rice and stir, using a wooden spoon to avoid breaking the rice kernels, to thoroughly coat the rice with oil.
Add half the wine and stir constantly until it has been absorbed. The liquid should come to a simmer, not a rolling boil. Add the rest of the wine and stir until nearly absorbed. Add simmering stock, a ladleful or two at a time, stirring after each addition. Continue adding stock as the rice absorbs it, about every 2 minutes, stirring frequently. (It will take about 25 minutes to fully cook the rice.) With the last ladleful of stock, add the cheese and grapes, and season with salt and pepper to taste. Remove from the heat. Stir to evenly distribute the cheese and grapes and serve immediately.
Stir in some chopped fresh tarragon with the last ladleful of stock.
In Italy, risotto is often served in modest portions as a first course to be followed by an entrée and perhaps a side vegetable. For this style of meal, we suggest Cheesy Risotto with Grapes, followed by Roasted Red Pepper, Black Olive, and Tofu Burgers accompanied by a slightly bitter green vegetable, such as Spicy Broccoli Rabe with Sun-Dried Tomatoes and Almonds or Beet Greens with Raisins and Pine Nuts. Or follow the risotto with a substantial salad, such as Spring Greens and Vegetables.
In this country, risotto is more often served as the main dish and goes well with an interesting green salad, such as Kale, Jicama, and Orange Salad or Greens with Citrus-Date Dressing.