Risotto with White Wine and Grapes | Grapes and Galileo

copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati
(photo 2014 copyright Art of Living ,PrimaMedia,Inc.)
The Sun with all the planets revolving around it, and depending on it, can still ripen a bunch of grapes as though it has nothing else in the Universe to do.
Galileo Galielei
..it is  this time of the year that I begin obsessing about grapes.. if you haven’t already noticed..they are everywhere and so sweet to eat.….what I don’t pop in my mouth I save for a savory lunch and my favorite recipe….
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 parmigiano 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 parmigiano-reggiano cheese, stir gently and serve. Garnish plates with some whole grapes.
See you at:
October 17-19th  Philadelphia Food and Wine Show at the Valley Forge Convention Center..stop by The Basic Art of Italian Cooking by Maria Liberati tm  pop up sampling booth for a book signing and samples of sweet to eat fresh baked desserts!  On Stage cooking demo on Saturday at 7:30 PM..for more info email events@marialiberati.com