Autumn has arrived in a hurry. Mornings and evenings become easier, and all food tastes delicious. This time, we'll introduce a new way to enjoy the autumn flavor of grapes.
The large, purple-black Pione grapes and the richness of the dairy products complement each other in this risotto, which is both beautiful to look at and rich in flavor.
It is said to be a dish that often appears on the Hosokawa family's autumn table.

The sweetness and sourness of Pione and the umami of Burone create an exquisite taste.

Before Ai Hosokawa married to Kumamoto, she had the opportunity to visit Hamada City, Shimane Prefecture, and visited ``Kinta Farm Verine,'' which we will be introducing here.
Kinta Farm Verrine is a tourist farm in Hamada City that not only grows strawberries, Pione, and Shine Muscat, but also offers strawberry and grape picking. The farm also manufactures and sells processed products such as jam using these fruits.

Hosokawa visited during strawberry season. I remember that the strawberries that I had just picked on the spot were so plump and delicious that my heart was satisfied. Also, every year I enjoy the large, firm, and delicious Pione from Kinta Farm.

Hosokawa says he likes to eat fruit as is, but fruits such as strawberries and grapes go well with risotto.
Add the skin of pione to the carefully taken broth to give it a nice aroma and light color.When the stir-fried rice is boiled, first add one grain of semi-dry pione to each person, and when the rice is almost cooked, add plenty of fresh pione. Add. It is a luxurious autumn flavor where you can enjoy the gentle aroma of pione and a different texture.
Use the same procedure for Shine Muscat grapes instead of Pione grapes.

Hosokawa says that it is very difficult to make risotto well, but that you should try again and again to find the rice firmness and flavor that you like.

It's also a refreshing way to enjoy the flavors of autumn in a different way than usual.

(Titles omitted)

Pione's risotto (for 4 people)

Grapes (Pione) 8 pieces + 4 pieces (for finishing)
4 semi-dried pione
200g rice
40g olive oil
40g butter
Parmigiano Reggiano 20g
Broad approximately 1 liter
salt

Pour boiling water over the grapes, then immediately rinse with cold water and peel.
Place the grape skins in a broad pot and warm over low heat.
Heat a flat pan over medium-low heat, add olive oil, add rice and fry with a wooden spoon, being careful not to crush it.
When the rice begins to crackle, add salt, add the semi-dry pione and mix gently.
Strain and add the hot broth until it completely covers the rice, then simmer over medium-low heat.
When the water has reduced, add the hot broth and stir from the bottom of the pot.
Boil, adding broth from time to time so that the broth always covers the rice.
The cooking time will vary depending on the rice, but simmer for about 13-15 minutes, then add the pione cut in half just before the rice is cooked al dente.
Stir once and turn off the heat when the rice is cooked al dente.
Add the cold butter and grated Parmigiano-Reggiano and stir briefly until glossy and salty.
Place the risotto on a warmed plate and top with the grapes for finishing.
Grate Parmigiano-Reggiano to taste.

*How to get broad strokes

Wash the chicken bones thoroughly, remove the blood and fat, and add them to the pot.
Add plenty of water and bring to a boil over high heat.
Spicy vegetables (onions, carrots, celery, green onions, garlic), peeled and diced
), herbs (parsley, basil, bay leaves, thyme, oregano, etc.), and ground pepper, and bring to a simmer until it gently boils.
Boil for 2 to 3 hours while removing the scum, and when it has enough flavor, strain it through a fine mesh sieve.

This time's order