Risotto with Blueberries and Stracchino Cheese

Name: Risotto with Blueberries and Stracchino Cheese
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 3/4 cup Carnaroli rice (about 160 grams); 2/3 cup blueberries (about 100 grams); 1 shallot; 1/2 tablespoon stracchino cheese (or any other creamy cheese like ricotta, stracciatella, burrata, or gorgonzola); Extra-virgin olive oil; Red wine (for deglazing); Vegetable broth

Chiara @littlecookier

Usmate Velate

A great alternative to classic risotto—delicious to eat and beautiful to serve at the table.

Chiara @littlecookier

Usmate Velate

A great alternative to classic risotto—delicious to eat and beautiful to serve at the table.

Saved

Ingredients

About 40 minutes

Serves 2 servings

3/4 cupCarnaroli rice (about 160 grams)
2/3 cupblueberries (about 100 grams)
1shallot
1/2 tablespoonstracchino cheese (or any other creamy cheese like ricotta, stracciatella, burrata, or gorgonzola)
Extra-virgin olive oil
Red wine (for deglazing)
Vegetable broth

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Steps

About 40 minutes

1

Prepare the vegetable broth.
2

In a small saucepan, add the blueberries with a splash of water (just a little) and cook over low heat with a lid until they become a puree. If you like, you can blend or mash some of them.
3

In a saucepan or wok, sauté the chopped shallot with a tablespoon of olive oil.
4

Add the rice and toast it lightly.
5

Deglaze with red wine and add the blueberry puree.
6

Gradually add the vegetable broth, stirring occasionally, until the rice is cooked (this will take at least 20 minutes).
7

At the end of cooking, you can stir in the cheese to make it creamy, or plate the risotto and add a spoonful of cheese on top along with a few extra blueberries for decoration.