Have you ever tried the combination of the earthy flavor of mushrooms with the sweet and slightly tangy note of blueberries? This mushroom and blueberry risotto is a creamy, elegant, and out-of-the-ordinary main course. Perfect to surprise your guests or indulge yourself with something different. It is easy to prepare, and I assure you that every bite is a little journey between forest and orchard. If you are looking for an original but simple idea to make, this is the right recipe!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 1/4 cups Carnaroli Rice
- 10 oz Mixed Mushrooms (fresh or frozen)
- 3 oz Blueberries
- 3 1/2 cups Vegetable Broth
- 2 cloves Garlic
- to taste Dry White Wine
- 1 tbsp Parmesan (or vegetarian cheese)
- to taste Extra Virgin Olive Oil
- to taste Butter (or just EVO oil for the vegan version)
- to taste Salt
- to taste Pepper
Step-by-Step Preparation
Prepare a light broth with celery, carrot, and onion. Let it simmer for about an hour (or 10 minutes in the pressure cooker). Add a pinch of salt. Keeping it hot during the entire risotto preparation is essential for even cooking of the rice.
In a pan, heat a drizzle of oil with a knob of butter and brown the whole garlic cloves (which you will then remove). Add the cleaned and sliced mushrooms, cook for about 4 minutes over high heat. Add the blueberries and let them flavor for just 1 minute. Season with salt and pepper and set aside.
Tip: adding the blueberries at the end prevents them from breaking down too much and keeps their texture.In a saucepan, pour a couple of tablespoons of oil, add the rice and toast it for 2 minutes while stirring continuously. Toasting is important: it seals the starch inside the grain and gives the risotto structure.
Deglaze with a splash of dry white wine and let it evaporate. Start adding the hot broth, one ladle at a time, waiting for it to be absorbed before adding more. Continue this way for about 15-17 minutes.
When the rice is almost ready, add the mushrooms and blueberries. Turn off the heat, stir in butter and Parmesan. Cover with a lid and let it rest for a minute before serving.
Tips
Use Carnaroli or Arborio rice for a creamier result.
If you can’t find fresh blueberries, you can use frozen ones without defrosting them.
For a more intense flavor, add some finely chopped rosemary needles to the mushrooms during cooking.
Notes
Risotto is naturally gluten-free.
For a vegan version, replace the butter with EVO oil and omit the cheese (or use a plant-based alternative).
Variations
Add a handful of chopped toasted hazelnuts during the stirring phase for a crunchy note.
Try it with a mix of porcini and champignon mushrooms for a stronger flavor.
Want a gourmet touch? A grating of lemon zest before serving will make a difference.
FAQs – Mushroom and Blueberry Risotto
Can I use brown rice?
Yes, but you will need to extend the cooking times and increase the amount of broth.
Aren’t blueberries sweet? Won’t they make the dish too fruity?
No, the contrast between sweetness and savor creates a perfect balance, especially with the mushrooms.
Can it be prepared in advance?
Preferably not, risotto should be enjoyed immediately to maintain its creaminess. If there are leftovers, turn them into cakes to be heated in a pan.
Mushroom and blueberry risotto is a simple but impressive idea, ideal for those who want to bring something different to the table. The contrast between the flavors and its creaminess will win everyone over, even those who are skeptical about fruit-savory combinations. Try it and tell me what you think!
