The risotto with mushrooms and grapes is a delicious first course inspired by the beginning of autumn, where we find the first mushrooms and freshly harvested grapes. In my recipe, I chose champignon mushrooms, for their more delicate flavor, but you can use whichever you prefer. For the grapes, I opted for white table grapes. Try other recipes with mushrooms or with grapes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 quart vegetable broth
- 7 oz champignon mushrooms
- 5.6 oz Carnaroli rice
- 3.5 oz white grapes
- 2.1 oz pancetta
- 1 white onion
- 1 glass dry white wine
- to taste butter
- to taste Grana Padano DOP
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Dishcloth
- Lid
- Pot
- Ladle
- Pan
- Stainless Steel Casserole
- Wooden Spoon
- Grater
Preparation
To prepare the risotto with mushrooms and grapes…
Take the champignon mushrooms, cut the end of the stem and clean them with a cloth to remove any soil residues, then cut them and cook them, covering with a lid in a pan with a little extra virgin olive oil. Then remove the lid and let the water that formed evaporate, and turn off the heat.
While the mushrooms are cooking, heat the vegetable broth in a pot or alternatively the same amount of water with a vegetable bouillon cube.
Now peel and chop the onion, then put it in a casserole with extra virgin olive oil and sauté it over medium heat. Also, cut the pancetta into cubes and add it to the onion.
When both the onion and pancetta are golden, add the rice and toast it for a few minutes (be careful not to burn it), then deglaze with white wine and let it evaporate.
After the wine has evaporated, start wetting the rice gradually with the vegetable broth, making sure it is covered by at least 0.4 inches, so it cooks evenly. Cook the risotto for 15 minutes over medium heat, stirring occasionally.
While the rice is cooking, wash and cut the grapes in half lengthwise, then add them to the rice along with the mushrooms cooked at the beginning and finish cooking.
At the end of the rice cooking, remove it from the heat and mix in the butter, grated Grana Padano DOP, salt, and pepper. Stir and if necessary add a little more broth to make the risotto creamy and “all’onda”.
Serve the risotto with mushrooms and grapes hot, adding more grated cheese to taste.
