Ingredienti
- 320 g Berneri Arborio Rice
- 60 g of butter
- 100 ml of dry white wine
- approximately 1 liter of vegetable broth
- 80 g of goat cheese
- 200 g of white grapes
- grated Parmigiano Reggiano to taste
- toasted hazelnuts to taste
- salt to taste
Preparation
To prepare the risotto with goat cheese, grapes and hazelnuts, first wash the grapes, cutting the grapes in half and, if there are any, remove the seeds.
Place the butter in a pan and let it melt slowly. When it starts to foam, add the Berneri rice and brown it for a couple of minutes.
Then pour in the white wine, mix and let it evaporate.
Then pour in a little vegetable broth, salt to taste and start cooking, adding the broth as it decreases.
In the meantime, coarsely chop the toasted hazelnuts.
When cooking is almost complete, add the grapes and mix.
Leave a few grapes aside for decoration.
At this point add the goat cheese and stir in, adding a little grated Parmigiano Reggiano.
Serve your risotto by adding a few fresh grapes cut in half and a nice handful of chopped hazelnuts on the surface.
Enjoy your meal!
