Risotto with blueberries (Risotto con mirtilli)
Instructions
Put the olive oil and chives in a saucepan and warm it up. Pour the rice and half the blueberries, then toast. Drizzle with red wine and let it evaporate. Add a little at a time the hot meat broth and cook the rice, stirring constantly. Wash the remaining blueberries and pass them to the mixer, leaving some whole.
When the rice is finished cooking, combine the blueberries in cream and whole. Mix well so that the risotto is creamy. Leave risotto 10 minutes and serve.
Ingredients and dosing
- 350 grams of rice for risotto
- 170 grams of blueberries
- 80 ml extravirgin olive oil
- 1 l meat stock
- 100 ml red wine
- chives to taste