Risotto with grapes

Ingredients

• 450 ml Vegetable stock
• 50 ml Dry white wine
• 150 g Arborio rice
• 120 g Red grapes, whole
• 3 pcs Shiitake, raw, sliced
• 1 pcs Shallots, chopped finely
• 2 tbsp Olive oil
• 1 tbsp Pine nuts, home toasted
• 1 clove Garlic, crushed
• 2 pinch Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Chop half of the grapes then leave the remaining whole. Try to discard as much seeds as you can.
2. Heat the vegetable stock in a sauce pot and keep simmering.
3. Heat oil in separate sauce pot then add shallots, mushrooms, and garlic.
4. Cook for 5 minutes.
5. Add rice; cook for 5 minutes. Add wine and cook until reduced by half.
6. Add enough stock to cover the rice; cook for 5 minutes or until liquid is absorbed.
7. Continue adding remaining stock, just to cover the rice until all the stock is used. With the last batch of liquid, add the chopped grapes.
8. Add remaining whole grapes for the last 5 minutes of cooking, with pine nuts.
9. Season to taste and serve while still hot.