GRAPE RISOTTO

from tablegrape.com (the web site of the California Table Grape Commission)

Beth's notes: I substituted chianti for white wine, since that was all I had. The red color contrasted nicely with the green grapes. Also, I used the mushroom soaking water in place of some of the chicken broth, and I didn't use any parmesan cheese. The risotto was flavorful and creamy enough without it. I know this recipe sounds weird, but trust me -- it's the BOMB!

• 1 oz. dried shiitake mushrooms, rehydrated and thinly sliced
• 1/6 cup shallots, minced (I use onion flakes, since I can't eat any fresh onions)
• 2 tablespoons butter
• 1 cup arborio rice
• 1-1/3 cup California seedless grapes, coarsely chopped
• 1/3 cup dry white wine
• 5 cups chicken broth
• 2/3 cup California seedless grapes, whole
• 1/3 cup shredded Parmesan cheese

Directions:

1. Heat broth to boiling, then keep at a simmer.
2. Saute shallots and mushrooms in butter in a large heavy saucepot about 5 minutes.
3. Add rice and chopped grapes; saute 5 minutes.
4. Add wine and cook to reduce by 1/2.
5. Add enough hot broth to cover rice. Cook and stir at a steady simmer about 5 minutes or until almost all liquid is absorbed.
6. Add remaining broth 1 cup at a time, stirring at a simmer until all broth is used.
7. Cook until rice is creamy and firm. (Total cooking time - 35 to 45 min.)
8. Add whole grapes during last 5 minutes of cooking.
9. Remove from heat and add parmesan cheese and salt to taste.

Makes 4 side-dish servings. (Or 2 servings if this is the whole meal.)