This part of Tuscany is north east of Florence and sits snugly in the Apennines before Emilia Romagna and the Po Valley.
We have a book of local recipes but this risotto recipe with grapes and red wine caught the eye.
ingredients
1 onion, butter, 320g rice, 1/2 glass Chianti Rufina wine, 100g parmesan cheese, ripe Sangiovese or Canaiolo grapes, vine leaves,
making it
Fry a chopped onion in butter until the pieces turn a light brown color.
Immediately add all the rice to the pan and cook for 3-4 minutes to coat the rice well.
Pour over the mixture a glass of the red wine and allow the rice to cook.
Remove from the heat and mix in a further amount of butter (20g), the parmesan cheese and the (very) ripe grapes.
Serve straight away with a garnish of vine leaves.
The secret is to use a young Chianti Rufina. Why?
Because the older stuff should be saved for quaffing.