Risotto with sweet and spicy Gorgonzola and white grapes

Student: Vecchiarelli Tommaso – Azzolina Davide

Prepare the vegetable stock adding the grape stalks and a few peeled grapes.
Cut into halves part of the grapes, and the rest in 4 wedges to garnish.
Sauté part of the grapes cut into halves with some butter and thyme sprigs, then simmer with white wine. Allow to evaporate for a few seconds then remove from the heat.
Blend with the mixer and strain with the chinois.
In a saucepan, brown the shallot with the butter, toast the rice and simmer with the remaining wine. Continue cooking adding a ladle of stock every time the rice gets dry. After the first ladle, add half grape juice, then the rest of it.
Finally, 3-4 minutes before the rice is cooked, add cubes of sweet gorgonzola and the remaining grape halves. Mix.
Add parmesan and garnish with spicy gorgonzola cubes, grape wedges and thyme sprigs.