Blueberries risotto
Blueberries risotto. 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. Stir for a couple of minutes or until the blueberries release their juices.
Ingredients
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Prepare 180 gr of risotto rice
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Prepare 50 gr of gorgonzola
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Prepare 150 gr of blueberries
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It’s 1 of small onion, chopped
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You need 250 ml of vegetable broth
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Prepare of Butter
Steps
- Melt the butter in a pot. Add the small onion, chopped, and cook until golden..
- Add 2/3 of the blueberries and roast it. Then add the rice, toast it for a few minutes while stirring frequently. Then add the broth.
- Leave it to cook until the rice is done..
- Add the cheese and stir until it's melted.
- Put the risotto in the plates and decorate with the remaining blueberries.
Legacy berries have brighter floral top notes. They also have more acidity than other varieties, making them ideal in savory dishes. Vialone Nano is one of three Italian short-grain rices used in risotto. It is the most delicate and the creamiest and it is my default choice. Search all recipes by ingredient or name; Features..
