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● Grape and Grappa Risotto
Risotto Grappa e Uva

2 tablespoons extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups Arborio rice
1⁄2 cup grappa
6 cups chicken stock, heated
2 tablespoons parsley, chopped
1 cup green seedless grapes, halved
2 tablespoons butter
1 ⁄2 cup Parmigiano-Reggiano, freshly grated salt and freshly
ground peppe

In a heavy-bottomed pot over medium heat, warm the olive oil. Add the onions and garlic and cook until the onions are translucent. Add the rice and toast for 3 minutes. Deglaze the pot with the grappa and cook until the grappa evaporates. Add the stock in 1⁄2-cup increments, allowing each addition to be absorbed before adding more. Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes. Stir in the parsley and grapes and cook for 2 minutes. Remove from the heat, add the butter and Parmigiano and stir to combine. Season with salt and pepper and serve immediately. ● Serves 4

Wine Suggestion: Full-bodied, fat and complex white

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