Grape risotto in vine leaves
easy
40 mins
40 mins
Ingredients
- 1/8 l Oil
- 500 g Avorio rice (Italian-
- 7-10 Tbsp shear round grain rice)
- 1 1/2 l clear broth (instant)
- 50 g Pine nuts
- 375 g blue grapes
- 100 g mild goat cheese
- 20 fresh vine leaves
- 7-10 Tbsp (alternatively inserted
- 7-10 Tbsp Vine leaves from the glass )
- 3 untreated lemons
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Cling film
Directions
- 1
Heat 3 tablespoons of oil in a saucepan. Fry the rice in it until transparent. Deglaze with broth and bring to the boil. Cover and let it swell at low heat for about 20 minutes. Roast pine nuts in a pan without fat until golden brown.
- 2
Grapes, except some for garnishing, clean, wash, halve and seed. Finely dice the goat cheese. Blanch the vine leaves briefly in boiling water, rinse with cold water, remove the stalks. Lay out leaves on foil about 30x25 cm large.
- 3
Add the pine nuts, grapes and goat cheese to the rice, mix everything and season with salt and pepper. Spread the mixture on the vine leaves, leaving about 2 cm free around the edges. Roll up the leaves firmly with the help of the foil and leave the roll covered to rest for a short time.
- 4
Wash the lemons with hot water. Peel the zest of 1 lemon thinly and cut into fine strips. Then peel the lemon so that the white skin is completely removed and cut into thin slices. Squeeze the remaining lemons.
- 5
Bring juice, 1/8 litre water and remaining oil to the boil, season with salt, pepper and sugar. Add lemon slices and strips. Cut risotto roll into slices and arrange with the hot lemon vinaigrette.
- 6
Serve garnished with the remaining grapes.
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