Prep 10 mins
Cook 20 mins
from 'The Silver Spoon Cookbook'. This sounds like a wonderful refreshing dish, perfect for this summertime fruit.
- 6 1⁄2 cups vegetable stock
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 cups risotto rice
- 3⁄4 cup white wine
- 1 3⁄4 cups blueberries
- 1⁄2 cup light cream
- parmesan cheese, freshly grated, to serve
- Bring the stock to a boil. Meanwhile, melt the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook until it has evaporated.
- Set aside 2 Tbsp of the blueberries and add the remained to the pan. AAdd a ladleful of the hot stock and cook, stirring, until it ahs been absorbed. Continue adding the stock, a ladleful at a time, and stirrung until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the cream and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with Parmesan.
Even though I made this months ago, I still cannot get over how uniquely delicious this dish is!
The first time I had ever had risotto was in a tiny local restaurant in Paris and it was blueberry. I thought this might have been a similar recipe, but it ended up tasting less creamy and was also not the light purplish color I remember from the restaurant even after I smashed a few of the berries. This recipe was good but not great. I would continue my search rather than make this again.