Makes 4 Servings

Grape Risotto


1 1/3 cups Welch’s® Fresh seedless grapes, coarsely chopped
1 ounce dried shiitake mushrooms, rehydrated and thinly sliced
1/6 cup shallots, minced
2 tablespoons butter
1 cup arborio rice
1/3 cup dry white wine
5 cups chicken broth
2/3 cup Welch’s® Fresh seedless grapes, whole
1/3 cup shredded Parmesan cheese


Heat broth to boiling, then keep at a simmer.

In a separate heavy sauce pan, saute shallots and mushrooms in butter about 5 minutes.

Add rice and chopped grapes; saute 5 minutes.

Add wine and cook to reduce by half.

Add enough hot broth to cover rice. Cook and stir at a steady simmer about 5 minutes or until almost all liquid is absorbed.

Add remaining broth 1 cup at a time, stirring at a simmer until all broth is used.

Cook until rice is creamy and firm. (Total cooking time is about 35 to 45 minutes.)

Add whole grapes during the last 5 minutes of cooking.

Remove from heat and add Parmesan cheese and salt to taste.