This part of Tuscany is north east of Florence and sits snugly in a zone where the the last parts of the Appennine hills roll into the classic Tuscany countryside we know so well by the River Sieve. We have a book of local recipes but this risotto recipe with grapes and red wine caught the eye.
1 onion, butter, 320g rice, 1/2 glass Chianti Rufina wine, 100g parmigiano reggiano cheese, ripe Sangiovese or Canaiolo grapes, vine leaves.
Fry a finely chopped onion in the butter until the pieces turn a light brown color.
Then add all the rice to the pan and cook for 3-4 minutes coating the rice well.
Pour over the mixture a glass of the red wine and allow the rice to cook.
After the rice is cooked (not boiled!) 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.