Risotto With Grapes | Live On WFMZ-TV

If you are in the Philadelphia, Bethlehem, Allentown ( PA.) area you can watch as I prepare these recipes from the Gourmand World Award Winning book The Basic Art of Italian Cooking: holidays & Special Occasions-2nd edition ..here is the first of 3..hope you can tune in:
Risotto with white grapes
from The Basic Art of Italian Cooking: Holidays & Special Occasions-2^nd edtion, copyright Art of Living, PrimaMedia, Inc./Maria Liberati
1 cup rice(Arborio or carnaroli rice)
1 tblsp butter
1 cup dry white wine
2 tblsps extra virgin olive oil
½ lb firm white grapes
1 slice of onion chopped finely
6 cups vegetable broth, (must be kept hot)
4 tablespoons of parmigiana reggiano cheese freshly grated or shaved
Wash grapes, pat dry, cut in half., set aside. Place olive oil in saute pan and saute minced onion. When onion is transparent, add in rice and let rice toast for approx 2 minutes. Then add in ¾ cup vegetable broth, stir constantly until liquid has evaporated, repeat this until rice is cooked (risotto should take approximately 18 minutes to cook till al dente consistency). Halfway through the cooking (9 minutes) add in halved grapes. When rice is cooked ,remove from heat, top with butter and parmigiana-reggiano cheese, stir gently and serve. Garnish plates with some whole grapes.
For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

See you at
Sept 21-on WFMZ- Sunrise Moring show
Oct 7th- Williams-Sonoma, NYC
Oct 12-14- Philadelphia Food and Wine Show, Oaks Pa, Oaks Convention Center
Oct 18th- Quakertown, Pa-Foodie Event  , Upper Bucks County Chamber of Commerce, inf oat : www.ubcc.org