Wild Blueberry and Chive Risotto

The wild blueberry and chive risotto is a dish that combines the creaminess of the risotto with the sweetness of the blueberries and the aroma of the chives. Here’s how you could prepare it!

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 1 small white onion, finely chopped
• 50 g of butter
• 1 glass of dry white wine
• 1 liter of hot vegetable broth
• 150 g of fresh or frozen wild blueberries
• A bunch of fresh chives, chopped
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. In a large, deep pan, sauté the chopped onion in half of the butter until it becomes translucent.
2. Add the rice and toast for a few minutes, until the grains are slightly transparent.
3. Deglaze with the white wine and let the alcohol evaporate.
4. Add a ladle of hot broth and continue cooking, adding more broth as the rice absorbs it, stirring often.
5. Halfway through cooking, add the wild blueberries (if you are using frozen ones, thaw them first), and gently stir to avoid crushing them.
6. Continue cooking the rice, adding broth when necessary.
7. When the rice is al dente, remove from the heat and stir in the remaining butter and grated Parmesan.
8. Season with salt and pepper and add the chopped chives.
9. Let the risotto rest, covered, for a few minutes before serving.

Curiosity

The blueberry risotto is not a classic of Italian cuisine, but it is a creative variation that marries traditional flavors with a woodsy and original note. This dish might surprise your guests with its balance of flavors and vibrant colors.

If you are interested in knowing how to pair a wine with this dish or if you desire another recipe, do not hesitate to ask!