The risotto with mushrooms and blueberries is a delicious fall/winter risotto, with an unusual and delightful combination. I first tasted this risotto in a pub, and after many years, I decided to cook and offer it to you. I always use Carnaroli rice for risotto, the best for these dishes. The recipe also includes fresh pioppini mushrooms, first boiled to make them more tender, and fresh blueberries that give a beautiful purple color to the risotto. Two ingredients in perfect flavor contrast, from the delicate forest scent of the mushrooms to the slightly tangy note of the blueberries.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Fall, Winter
Ingredients
- 2 cups vegetable broth (or water)
- 3.5 oz pioppini mushrooms (cleaned)
- 2.8 oz Carnaroli rice
- 1.8 oz blueberries (+ as needed for decoration)
- 0.35 oz butter
- 1 shallot
- 1 clove garlic
- 1/4 cup dry white wine
- 2 tbsps Grana Padano cheese, grated
- as needed extra virgin olive oil
- as needed fine salt
- as needed black pepper
Tools
- Kitchen Scale
- Small Pot
- Pot
- Knife
- Stainless Steel Pan
- Wooden Spoon
- Ladle
- Frying Pan
- Colander
- Grater
Steps
To prepare the risotto with mushrooms and blueberries…
First, clean the pioppini mushrooms. In a small pot, heat the water to boil the mushrooms. Remove the base of the mushroom bunch, rinse them under cold running water, and when the water boils, put the mushrooms to boil for 10 minutes once it resumes boiling.
Then peel and chop the shallot, place it in a pan with extra virgin olive oil, and sauté over medium heat.
When it is slightly golden, add the rice and toast it, then deglaze with white wine and let it evaporate.
Once the wine has evaporated, add the blueberries, which will break down during cooking, releasing the purple color, and gradually pour in the broth or water. Cook the rice for about 20 minutes over medium heat, stirring occasionally with a wooden spoon.
Meanwhile, as the rice cooks, drain the pioppini mushrooms well, which are now cooked. In a frying pan, heat the extra virgin olive oil, and when it’s hot, brown a whole peeled clove of garlic, then add the mushrooms, sauté them for a few minutes, and season with salt and pepper.
Once the rice is cooked, remove it from the heat, add part of the mushrooms (leave some for decoration), stir in the butter and grated Grana Padano cheese, if necessary, add a little more broth so that it remains soft, and season with salt and pepper.
Finally, garnish the risotto with fresh chopped parsley, the remaining mushrooms, and some blueberries. Serve it hot.
Variations
You can use any type of mushrooms you prefer instead of pioppini.
You can use any type of mushrooms you prefer instead of pioppini.
