🫐 Blueberry Risotto – A refined and original recipe from the Valtellinese tradition
An intense-colored first course with a surprising flavor. The blueberry risotto is a specialty of Valtellina, where the fragrant mountain berries meet the creaminess of rice and the delicacy of cream 🍚🫐. Elegant and original, this risotto is perfect for a special dinner or to bring a touch of color and creativity to the table. The contrast between the sweetness of the blueberries and the savoriness of the grated cheese makes it unforgettable.
📝 Ingredients (for 4 people)
- 320 g of rice (Carnaroli or Arborio)
- 200 g of fresh blueberries
- 1 glass of dry white wine
- ½ glass of cooking cream
- 1 small onion
- Vegetable or meat broth to taste
- 40 g of grated cheese
- 40 g of butter
- Salt to taste
- Black pepper to taste
👩🍳 Step-by-step preparation
- Prepare the sauté:
- In a high-sided pan, let the butter melt.
- Add the finely chopped onion and let it sweat gently until it becomes transparent.
- Toast the rice:
- Add the rice to the sauté and stir to flavor it well.
- Deglaze with the white wine and let it evaporate completely.
- Add the blueberries:
- Pour the blueberries into the pan, setting aside two tablespoons for the final garnish.
- Start cooking the risotto by adding the hot broth one ladle at a time, stirring occasionally.
- Finish the dish:
- When the rice is cooked (after about 16-18 minutes), adjust with salt and pepper.
- Add the cream and mix well to achieve a creamy consistency.
- Plate the dish:
- Serve the risotto on a warm serving plate.
- Garnish with the whole blueberries set aside.
- Accompany with the grated cheese served on the side.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Excerpt from Calendario Valtellinese 2015
