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    We are a Peruvian Company dedicated to the growth, process, and commercialization of the highest selection of varieties of fresh and nutritious fruits, both for the national and international markets.  Created under a modern ecological vision and a sustainable business model, we have a strong commitment to maintain the harmonious balance in which our products are developed every day.
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Cheese and grape rissotto
1
Duration

30 minutes.

Difficulty

High

Calories

360 per 100 mg.

Portions

4

Ingredients:

  • 350 grams of rice
  • 1 poro large
  • 200 milliliters of dry white wine
  • 1 liter of vegetable broth (or a tablet)
  • 150 grams of assorted cheeses
  • 210 g white grapes
  • Spices (black pepper, oregano, salt, red curry)
  • 30 ml of olive oil.

Preparation:

  1. Put the broth to heat. Peel and chop the pore very fine, put a little olive oil in a large saucepan and when it is hot place the pore at medium temperature. When it is tender add the anchovies and mix well until they fall apart.
  2. Then add the rice and the red curry paste, mix again and toast the rice until the grain is lightly transparent, then pour over the glass of wine and cook until it evaporates.
  3. Start adding the broth little by little, and stir the rice until it is completely absorbed.
  4. With the last glass, add the clean grapes, allow much of the broth to absorb, and add a little freshly ground black pepper and the grated cheese mixture.
  5. Mix well so that the rice is amalgamated with the cheeses, if there is still a little broth left, leave a couple more minutes over medium heat, otherwise, cover the casserole, let it rest for a couple of minutes and then serve.

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