Wash the grapes, keeping aside about 20 grapes, and put them in a masher to obtain the juice.
Chop the shallot, brown it with a little oil, add the rice and simmer it with the white wine. Now add the grape juice and the beans kept aside, cut in half and remove the seeds. Using a ladle, gradually add the vegetable stock until the rice is cooked.

Once ready, remove from the heat and stir in butter and the robiola.

Garnish with the prosciutto slices and serve hot.