Blueberry risotto is a refined and very delicious first course. Ideal to prepare for a dinner with friends. The tartness of the blueberries perfectly matches the sweetness of the cheese for a balanced result.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
BLUEBERRY RISOTTO
- 8.5 oz Carnaroli rice
- 1 shallot
- 7 oz blueberries
- 3.5 oz robiola cheese
- 0.7 oz hazelnut granules
- 1 glass red wine
- 2 cups vegetable broth (Or water)
- to taste extra virgin olive oil
- to taste salt
- to taste butter
Steps
Let’s start preparing this colorful blueberry risotto, with robiola and hazelnut granules.
Wash the blueberries and pat them dry with a clean cloth.
Chop the shallot and sauté it in a pot over low heat with a knob of butter.
Pour in the rice, stir, and toast for 2 minutes.
Add the red wine and let it evaporate over high heat.
Pour a ladle of hot broth or hot water and cook the risotto, adding more broth or water as it is absorbed. Meanwhile, melt about 2 tablespoons of butter in a non-stick pan and add the blueberries.
Cook for 2/3 minutes and then pass them through a potato masher or blend them with an immersion blender.
Halfway through the rice cooking, add the blueberries.
Add salt and pepper and stir.
Now put the risotto on a plate and add the cheese, the hazelnut granules, and some whole blueberries.
If you want, you can replace the robiola with taleggio or gorgonzola.
