BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

RISOTTO with BLACK GRAPE

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Ingredients:

  • 2-3 tablespoons EVOO

  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • ½ cup fennel, minced
  • ½ cup carrots, minced
  • ¼ cup dried grapes (previously dehydrated through slow roasting) Raisins will do
  • 1 cup Arborio rice or short grain rice
  • 2 teaspoon fennel pollen
  • ½ cup white wine
  • 5 cups (approximately) chicken stock, hot or other (water, vegetable stock or combination)
  • 1 teaspoon sea salt
  • ½ teaspoons ground pepper
  • 1 teaspoon ground coriander
  • 3 tablespoons parsley, chopped
  • 2 ounce La Tur cheese, chopped
  • ¼ cup chives, minced
  • ¼ cup hazelnuts, toasted, chopped fine
  • 4 small bunches black seedless grapes on stem for garnish on the plate

Method:

Place oil in large sauce pan on moderate heat; add shallots, garlic, fennel and carrot; cook till vegetables are aromatic; add grapes and rice cooking until coated with oil and rice becomes slightly translucent; add fennel pollen and wine; cook until it is almost absorbed; add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup; when most of the stock has been added; add the salt, pepper and coriander to the rice with the remaining stock, stirring throughout. Taste and adjust seasonings and fold in parsley.   Place cheese on side or top as garnish with chives and nuts.
Note – rice should take 25 minutes to cook once you begin to add liquid.






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