Moon Drop Grape Risotto with Gorgonzola Piccante, Sage, and Toasted Pecans
Serves 1
Directions
- 1Add butter to a hot pan along with a sprig of rosemary for aroma.
- 2Add moon drop grapes straight into the pan with the butter and rosemary.
- 3Roast the grapes at high heat in the butter, basting them as they roast.
- 4Once grapes start to split, add a little red wine.
- 5Cook the grapes down until the liquid is reduced by half and becomes syrupy.
- 6Remove the rosemary sprig from the cooked grapes.
- 7Transfer the cooked grapes to a measuring cup and purée them using an immersion blender.
- 8Strain the puréed grapes to remove any solids.
- 9In a hot pan, add extra virgin olive oil and minced shallots.
- 10Add Arborio rice to the pan with shallots and oil.
- 11Seal the grains of rice in the oil until they get a slightly rough texture.
- 12Slowly add vegetable stock, one ladle at a time, to the rice, stirring constantly.
- 13Season the risotto with salt and black pepper.
- 14Continue adding broth slowly in stages as the risotto becomes creamy and dry.
- 15In a separate pan, add butter, sage leaves, pecans, salt, and pepper to make pecan sage brown butter.
- 16Once the risotto is cooked about three-quarters of the way, add the grape and red wine purée.
- 17Stir until the grape purée is fully incorporated and the risotto takes on a vibrant color.
- 18Add Parmigiano-Reggiano and a little butter to the risotto.
- 19Stir well to achieve a creamy consistency, shaking the pan for a "risotto all'onda" effect.
- 20Serve the risotto on a plate.
- 21Garnish with orange zest.
- 22Add cubes of Gorgonzola piccante.
- 23Top with toasted pecans and sage leaves from the pecan sage brown butter.
- 24Place halved moon drop grapes on top for sweetness.
Ingredients
- 2 cups seedless red grapes
- 0.5 cup raw grapes cut in half
- 2 tbsp unsalted butter
- 1 sprig rosemary
- 2 tbsp dry red wine
- 1 pinch salt
- 2 tbsp extra virgin olive oil
- 2 shallots, finely minced
- 1 cup Arborio rice
- 0.5 cup dry red wine
- 5 cups hot vegetable stock
- 2 tbsp unsalted butter
- 0.5 cup freshly grated Parmigiano-Reggiano
- Kosher salt
- black pepper
- 2 oz Gorgonzola piccante, cut into small cubes or crumbles
- 2 tbsp unsalted butter
- 0.25 cup pecans, coarsely chopped
- 6 fresh sage leaves
Equipment
saucepanskilletimmersion blenderstrainerserving platewooden spoonladle
Tips
- Baste the grapes as they roast to enhance their flavor and help them split.
- Seal the grains of rice in oil before adding broth to maintain creaminess and slowly release starch.
- Add broth slowly and in stages to the risotto to maintain its creaminess and coax out the starch from the rice.
- Achieve a "risotto all'onda" (wavy) consistency by shaking the pan before serving.
Related recipes
Lasagna Zucca Speck e Nocciole
Italian · Dinner30m
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner