Preparation

Melt the butter in a pan, add the chopped shallot and sauté for a few minutes.
Add the rice and toast it for a few minutes, pour in a little white wine and continue cooking for 15 minutes, adding ladles of hot broth and stirring occasionally.

Meanwhile, in a non-stick pan sauté the prosciutto cut into strips and the grapes cut in half.
A few minutes before the rice has finished cooking, add the prosciutto and grapes, stirring gently.

When completely cooked, melt in Grana Padana Riserva and serve the risotto sprinkled with grated Grana Padano.