Grape risotto

To make the grape risotto, start by preparing the vegetable broth (make around 4¼ cups (1 L)); then move on to the prosciutto: Heat a nonstick pan and then add the slices 1. Let them sizzle over high heat for a few minutes, just enough time to make them brown and crispy 2. Turn them over and continue to cook for a few more minutes, but be sure not to burn them. When the prosciutto is ready, place the slices on a wire rack to cool 3.

Next, rinse the grapes 4, then remove the berries from the stalks and place them in a food mill 5; remember to set some aside for the garnish. Grind the grapes in the food mill to get the juice out and set aside 6.

Now, melt the butter in a large pot over very low heat 7 and then add the chopped shallot, letting it soften for around 10 minutes 8 and stirring often. If it dries out too quickly, add a few spoonfuls of broth. Once the shallot has softened, turn up the heat a little and pour in the rice 9.

Let it toast for a few minutes: As soon as the grains are transparent, deglaze with the grape juice 10. When the juice has evaporated, add the hot vegetable broth, already salted, one ladleful at a time until the rice has finished cooking. Remember not to stir the rice too much 11. Once the rice has finished cooking, turn off the heat and make the risotto creamy, first adding the grapes with the seeds removed and some cut into halves and others quarters 12,

then adding the Robiola 13 and a pinch of pink pepper, and stir well 14. Dish up the risotto and garnish every plate with a little crumbled prosciutto and some chopped parsley. Your grape risotto is ready. Buon appetito 15!