Strawberry-grapes risotto with pistachios and primo sale cheese

Ingredients (for 4 people)

• vegetable broth 1 l
• strawberry-grapes 420 g
• carnaroli rice 320 g
• primo sale cheese 280 g
• butter 80 g
• grated parmesan 40 g
• peeled pistachios 20 pcs
• cornstarch
• white wine vinegar
• salt

Preparation

• Cut the strawberry grapes in half (set aside some whole for decoration), collect them in a saucepan, bring to the stove, cover and cook for 20 ‘. Blend the berries in the blender at minimum speed and then pass through a sieve to remove the seeds (strawberry grape puree).
• Dilute 4 g of cornstarch in a little cold water. Return the strawberry grape purée to the heat and, when it reaches a boil, turn off, add the diluted corn starch and stir until it is perfectly dissolved (strawberry grape restricted).
• Coarsely grate the first salt. Toast the rice for less than 1 ‘in a fat-free casserole, then start adding vegetable broth until the risotto is cooked in 16-18’.
• Turn off the heat and stir in the butter, parmesan and 3/4 of the first grated salt. Complete with a sprinkle of vinegar and season with salt if needed.
• Coarsely chop the pistachios. Serve the rice with the strawberry grape sauce, the berries kept aside, the rest of the first salt and the chopped pistachios.