Blueberry Risotto
17/11/2023Blueberry risotto is a variation of traditional risotto that may seem unusual, but it offers a delightful contrast of flavors between the sweetness of the blueberries and the more neutral taste of rice. Here is a basic recipe for blueberry risotto:
Ingredients
- 320 g of risotto rice (Carnaroli or Arborio)
- 150 g of fresh blueberries
- 1 small white onion
- About 1 liter of vegetable broth
- 1/2 glass of dry white wine
- 40 g of butter
- 30 g of grated Parmesan cheese
- Extra virgin olive oil
- Salt and black pepper to taste
Preparation
- Start by finely chopping the onion and lightly frying it in a pot with a drizzle of olive oil and a knob of butter until it becomes translucent.
- Add the rice to the pot and toast for a few minutes over medium heat, until it becomes slightly translucent.
- Pour in the white wine and let the alcohol evaporate on high heat.
- Lower the heat and start adding the hot vegetable broth, one ladle at a time, waiting for the liquid to be absorbed before adding more.
- Halfway through cooking (after about 8-10 minutes), incorporate the washed and dried blueberries into the risotto.
- Continue cooking, adding broth gradually as it is absorbed and stirring frequently to prevent the rice from sticking to the bottom of the pot.
- Once the rice is al dente, after about 16-18 minutes from the start of cooking, remove the pot from the heat.
- Add the remaining butter and the grated Parmesan, stirring well to cream the risotto.
- Cover the pot and let the risotto rest for one or two minutes.
- Adjust the seasoning with salt and pepper to taste, stir gently, and serve immediately.
Curiosities
Blueberry risotto is a dish that was originally suited for the fall, the season when blueberries are at their peak ripeness. It offers an unexpectedly good flavor, given by the combination of the acidity and sweetness of blueberries with the creaminess of the risotto. In some variations, salted ricotta or gorgonzola can be added to provide an additional contrast of flavors.
