Moon Drop Grape Risotto with Gorgonzola Piccante, Sage, and Toasted Pecans

Serves 1
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Directions

  1. 1Add butter to a hot pan along with a sprig of rosemary for aroma.
  2. 2Add butter to a hot pan along with a sprig of rosemary for aroma.
  3. 3Add butter to a hot pan along with a sprig of rosemary for aroma.
  4. 4Add moon drop grapes straight into the pan with the butter and rosemary.
  5. 5Add moon drop grapes straight into the pan with the butter and rosemary.
  6. 6Add moon drop grapes straight into the pan with the butter and rosemary.
  7. 7Roast the grapes at high heat in the butter, basting them as they roast.
  8. 8Roast the grapes at high heat in the butter, basting them as they roast.
  9. 9Roast the grapes at high heat in the butter, basting them as they roast.
  10. 10Once grapes start to split, add a little red wine.
  11. 11Once grapes start to split, add a little red wine.
  12. 12Once grapes start to split, add a little red wine.
  13. 13Cook the grapes down until the liquid is reduced by half and becomes syrupy.
  14. 14Cook the grapes down until the liquid is reduced by half and becomes syrupy.
  15. 15Cook the grapes down until the liquid is reduced by half and becomes syrupy.
  16. 16Remove the rosemary sprig from the cooked grapes.
  17. 17Remove the rosemary sprig from the cooked grapes.
  18. 18Remove the rosemary sprig from the cooked grapes.
  19. 19Transfer the cooked grapes to a measuring cup and purée them using an immersion blender.
  20. 20Transfer the cooked grapes to a measuring cup and purée them using an immersion blender.
  21. 21Transfer the cooked grapes to a measuring cup and purée them using an immersion blender.
  22. 22Strain the puréed grapes to remove any solids.
  23. 23Strain the puréed grapes to remove any solids.
  24. 24Strain the puréed grapes to remove any solids.
  25. 25In a hot pan, add extra virgin olive oil and minced shallots.
  26. 26In a hot pan, add extra virgin olive oil and minced shallots.
  27. 27In a hot pan, add extra virgin olive oil and minced shallots.
  28. 28Add Arborio rice to the pan with shallots and oil.
  29. 29Add Arborio rice to the pan with shallots and oil.
  30. 30Add Arborio rice to the pan with shallots and oil.
  31. 31Seal the grains of rice in the oil until they get a slightly rough texture.
  32. 32Seal the grains of rice in the oil until they get a slightly rough texture.
  33. 33Seal the grains of rice in the oil until they get a slightly rough texture.
  34. 34Slowly add vegetable stock, one ladle at a time, to the rice, stirring constantly.
  35. 35Slowly add vegetable stock, one ladle at a time, to the rice, stirring constantly.
  36. 36Slowly add vegetable stock, one ladle at a time, to the rice, stirring constantly.
  37. 37Season the risotto with salt and black pepper.
  38. 38Season the risotto with salt and black pepper.
  39. 39Season the risotto with salt and black pepper.
  40. 40Continue adding broth slowly in stages as the risotto becomes creamy and dry.
  41. 41Continue adding broth slowly in stages as the risotto becomes creamy and dry.
  42. 42Continue adding broth slowly in stages as the risotto becomes creamy and dry.
  43. 43In a separate pan, add butter, sage leaves, pecans, salt, and pepper to make pecan sage brown butter.
  44. 44In a separate pan, add butter, sage leaves, pecans, salt, and pepper to make pecan sage brown butter.
  45. 45In a separate pan, add butter, sage leaves, pecans, salt, and pepper to make pecan sage brown butter.
  46. 46Once the risotto is cooked about three-quarters of the way, add the grape and red wine purée.
  47. 47Once the risotto is cooked about three-quarters of the way, add the grape and red wine purée.
  48. 48Once the risotto is cooked about three-quarters of the way, add the grape and red wine purée.
  49. 49Stir until the grape purée is fully incorporated and the risotto takes on a vibrant color.
  50. 50Stir until the grape purée is fully incorporated and the risotto takes on a vibrant color.
  51. 51Stir until the grape purée is fully incorporated and the risotto takes on a vibrant color.
  52. 52Add Parmigiano-Reggiano and a little butter to the risotto.
  53. 53Add Parmigiano-Reggiano and a little butter to the risotto.
  54. 54Add Parmigiano-Reggiano and a little butter to the risotto.
  55. 55Stir well to achieve a creamy consistency, shaking the pan for a "risotto all'onda" effect.
  56. 56Stir well to achieve a creamy consistency, shaking the pan for a "risotto all'onda" effect.
  57. 57Stir well to achieve a creamy consistency, shaking the pan for a "risotto all'onda" effect.
  58. 58Serve the risotto on a plate.
  59. 59Serve the risotto on a plate.
  60. 60Serve the risotto on a plate.
  61. 61Garnish with orange zest.
  62. 62Garnish with orange zest.
  63. 63Garnish with orange zest.
  64. 64Add cubes of Gorgonzola piccante.
  65. 65Add cubes of Gorgonzola piccante.
  66. 66Add cubes of Gorgonzola piccante.
  67. 67Top with toasted pecans and sage leaves from the pecan sage brown butter.
  68. 68Top with toasted pecans and sage leaves from the pecan sage brown butter.
  69. 69Top with toasted pecans and sage leaves from the pecan sage brown butter.
  70. 70Place halved moon drop grapes on top for sweetness.
  71. 71Place halved moon drop grapes on top for sweetness.
  72. 72Place halved moon drop grapes on top for sweetness.

Ingredients

  • 2 cups seedless red grapes
  • 2 cups seedless red grapes
  • 2 cups seedless red grapes
  • 0.5 cup raw grapes cut in half
  • 0.5 cup raw grapes cut in half
  • 0.5 cup raw grapes cut in half
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 2 tbsp dry red wine
  • 2 tbsp dry red wine
  • 2 tbsp dry red wine
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 shallots, finely minced
  • 2 shallots, finely minced
  • 2 shallots, finely minced
  • 1 cup Arborio rice
  • 1 cup Arborio rice
  • 1 cup Arborio rice
  • 0.5 cup dry red wine
  • 0.5 cup dry red wine
  • 0.5 cup dry red wine
  • 5 cups hot vegetable stock
  • 5 cups hot vegetable stock
  • 5 cups hot vegetable stock
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • black pepper
  • black pepper
  • black pepper
  • 2 oz Gorgonzola piccante, cut into small cubes or crumbles
  • 2 oz Gorgonzola piccante, cut into small cubes or crumbles
  • 2 oz Gorgonzola piccante, cut into small cubes or crumbles
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 0.25 cup pecans, coarsely chopped
  • 0.25 cup pecans, coarsely chopped
  • 0.25 cup pecans, coarsely chopped
  • 6 fresh sage leaves
  • 6 fresh sage leaves
  • 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.