Moon Drop Grape Risotto with Gorgonzola Piccante, Sage, and Toasted Pecans

Serves 1
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Directions

  1. 1Add butter to a hot pan along with a sprig of rosemary for aroma.
  2. 2Add moon drop grapes straight into the pan with the butter and rosemary.
  3. 3Roast the grapes at high heat in the butter, basting them as they roast.
  4. 4Once grapes start to split, add a little red wine.
  5. 5Cook the grapes down until the liquid is reduced by half and becomes syrupy.
  6. 6Remove the rosemary sprig from the cooked grapes.
  7. 7Transfer the cooked grapes to a measuring cup and purée them using an immersion blender.
  8. 8Strain the puréed grapes to remove any solids.
  9. 9In a hot pan, add extra virgin olive oil and minced shallots.
  10. 10Add Arborio rice to the pan with shallots and oil.
  11. 11Seal the grains of rice in the oil until they get a slightly rough texture.
  12. 12Slowly add vegetable stock, one ladle at a time, to the rice, stirring constantly.
  13. 13Season the risotto with salt and black pepper.
  14. 14Continue adding broth slowly in stages as the risotto becomes creamy and dry.
  15. 15In a separate pan, add butter, sage leaves, pecans, salt, and pepper to make pecan sage brown butter.
  16. 16Once the risotto is cooked about three-quarters of the way, add the grape and red wine purée.
  17. 17Stir until the grape purée is fully incorporated and the risotto takes on a vibrant color.
  18. 18Add Parmigiano-Reggiano and a little butter to the risotto.
  19. 19Stir well to achieve a creamy consistency, shaking the pan for a "risotto all'onda" effect.
  20. 20Serve the risotto on a plate.
  21. 21Garnish with orange zest.
  22. 22Add cubes of Gorgonzola piccante.
  23. 23Top with toasted pecans and sage leaves from the pecan sage brown butter.
  24. 24Place halved moon drop grapes on top for sweetness.

Ingredients

  • 2 cups seedless red grapes
  • 0.5 cup raw grapes cut in half
  • 2 tbsp unsalted butter
  • 1 sprig rosemary
  • 2 tbsp dry red wine
  • 1 pinch salt
  • 2 tbsp extra virgin olive oil
  • 2 shallots, finely minced
  • 1 cup Arborio rice
  • 0.5 cup dry red wine
  • 5 cups hot vegetable stock
  • 2 tbsp unsalted butter
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • Kosher salt
  • black pepper
  • 2 oz Gorgonzola piccante, cut into small cubes or crumbles
  • 2 tbsp unsalted butter
  • 0.25 cup pecans, coarsely chopped
  • 6 fresh sage leaves

Equipment

saucepanskilletimmersion blenderstrainerserving platewooden spoonladle

Tips

  • Baste the grapes as they roast to enhance their flavor and help them split.
  • Seal the grains of rice in oil before adding broth to maintain creaminess and slowly release starch.
  • Add broth slowly and in stages to the risotto to maintain its creaminess and coax out the starch from the rice.
  • Achieve a "risotto all'onda" (wavy) consistency by shaking the pan before serving.

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