Ingredients
- 1 L Vegetable broth
- 420 g Strawberry grapes
- 320 g Carnaroli rice
- 280 g First salt cheese
- 80 g Butter
- 40 g Grated grain
- 20 pcs Peeled pistachios
- Cornstarch
- White wine vinegar
- salt
Cut the grapes of strawberry grapes in half (set aside some whole for decoration), collect them in a saucepan, bring to the fire, cover and cook for 20 minutes. Blend the berries in the blender at minimum speed and then sieve to remove the pips (strawberry grape purée).
Dilute 4 g of cornstarch in a little cold water. Bring the strawberry grape puree back to the fire and, when it has reached a boil, turn off the heat, add the diluted cornstarch and stir until it is completely melted (strawberry grape juice).
Grate the first salt coarsely. Toast the rice for less than 1 'in a fat-free casserole dish, then begin to wet with vegetable stock until the risotto is cooked in 16-18 ′.
Over low heat stir in the butter, parmesan and 3/4 of the first grated salt. Complete with a dash of vinegar and season with salt if needed.
Coarsely chop the pistachios. Serve the rice with the strawberry grape juice, the berries kept aside, the rest of the first salt and the chopped pistachios.
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