Name: Roasted Grape Risotto with Hazelnuts and La Tur Cheese
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1 bag seedless red Grapes from California; 1/4 cup fennel seed; 1/2 teaspoon chile flakes; 1 tablespoon thyme; 1 teaspoon salt; 1/4 cup olive oil; 1 cup hazelnuts roughly chopped; 2 1/2 cups Carnaroli rice (Arborio is acceptable substitution); 7 to 8 cups chicken stock (vegetable stock may be used as well); 2 medium yellow onions, finely diced; 1 pound unsalted Plugra butter at room temperature; 8 shallots finely minced; 1/2 cup verjus; 1 1/2 wheels of La Tur Cheese; 1 cup roasted hazelnuts; Roasted grapes

Directions

Mix all ingredients together. Roast at 400 degrees F until soft and caramelized golden. Take out and leave at room temperature.
In a 350 degrees F degree oven, roast hazelnuts until lightly browned, for approximately 6 to 8 minutes. Let cool. Reserve for later.
Melt 4 ounces of butter in a heavy-bottomed pan. Add diced onions and cook over medium to high heat, stirring until uniformly caramelized. While the onions are cooking, bring the stock up to a simmer in a separate pot. It is always best to add hot stock to your risotto. Add the rice to the onions and stir. Coat all kernels well. Add the verjus and stir. Add 4 cups of hot stock and stir well. Turn the heat down to medium. When the rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until the stock is absorbed. Continue until about 7 cups total have been added to the rice. Taste and add more stock if not cooked through. When rice is just done and still very moist, turn off the heat and let rest for 2 minutes off the burner. Divide the remaining butter into three portions. Add one portion at a time into the risotto, beating with a wooden spoon until well incorporated. Add one-half wheel of the La Tur cheese and stir vigorously. Fold in the roasted grapes and stir gently. With the remaining wheel of the La Tur, divide into 6 sections and roll in the reserved roasted hazelnuts. Divide and plate the grape risotto onto six plates. Garnish each with hazelnut La Tur cheese.

Recipe courtesy of Holly Smith, Cafe Juanita, Kirkland, WA

Roasted Grape Risotto with Hazelnuts and La Tur Cheese

Ingredients

Roasted Grapes:

Roasted Hazelnuts:

Risotto:

Directions

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