- 350 g Carnaroli rice
- 200 g rosé grapes
- 10 blackberries
- 1 onion
- PDO Parmesan Cheese
- fresh lemon balm
- vegetable broth
- dry white wine
- extra virgin olive oil
To prepare the risotto with grapes and blackberries, chop the onion and let it dry in a small saucepan with 1 tablespoon of oil, over low heat. Wet it with 1 ladle of broth and let it stew until it is soft, for 10 minutes.
toast meanwhile, the rice in a pan, without fat. Add the onion and sprinkle it with 1/2 glass of iced wine. Add 1 ladle of broth and cook the rice in 17-18 minutes, adding the remaining broth (about 1 liter) little by little.
whisk 150 g of grapes with 4-5 blackberries, 20 g of oil and a pinch of salt.
stir rice with 25 g of oil and 4 tablespoons of parmesan.
serve with drops of sauce (you can also mix it with risotto), a few grapes cut in half, blackberries and lemon balm leaves.
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