Recipe Risotto with blueberries by of 06-04-2014 [Updated on 30-09-2018]
Hello, the blueberry risotto is a recipe that those who love the combination of fruit in savory dishes must try, if only this risotto is too good to even see, I also found it very good;) in Rome, yesterday I spent a beautiful day as a tourist walking through the streets of the center, I had forgotten how wonderful Rome was, every corner is a place rich in history and I am fascinated by it every time. Today, however, in the direction of Villa Borghese, we take Elisa to the biopark and we are lucky because it is really a beautiful day, so sun, clean air and a picnic for me. I leave you to the recipe and I wish you a happy Sunday, kiss!
How to make blueberry risotto
Brown the chopped shallot in a saucepan with the butter.
Add the rice and stir to toast it in the sauce then blend with the red wine.
Cover with the vegetable broth and continue cooking.
Brown the blueberries in a pan with a knob of butter.
Then, halfway through the cooking of the risotto, pass 3/4 of the blueberries in a potato masher or a vegetable puree and add the pulp to the risotto, keeping the others aside.
Stir and cook the rice by adding boiling broth as it is absorbed.
Now turn off the heat, add a handful of fresh blueberries, butter and Parmesan cheese and stir in the risotto.
Serve the blueberry risotto garnished with fresh blueberries and mint leaves.