Blueberry Risotto (Italian Risotto with Fresh Blueberries)

Ingredients

• 400 g Carnaroli or Arborio rice (- ~2 cups)
• 200 g fresh blueberries (- ~1 cup)
• 100 g unsalted butter (- 3.5 oz)
• 1 shallot (- finely chopped)
• 60 ml red wine (- ~ 1/4 cup )
• 1 liter vegetable broth (- ~4 cups)
• 80 g grated Parmigiano Reggiano (- ~3/4 cup)
• fresh rosemary (- to taste)
• salt (- to taste)
• 100 g mozzarella or burrata cheese (- ~3.5 oz, cut into small pieces)
• fresh rosemary (- to taste)
• blueberries (- to taste)

Instructions

1. 1

   cook: Start by preparing the blueberry purée. In a small saucepan, melt about half of the butter over low heat. Add the blueberries and cook for about 5 minutes, stirring frequently, until they begin to soften and release their juices.

2. 2

   blend: Transfer the cooked blueberries to a tall, narrow container and blend them using an immersion blender until you get a thick, smooth cream. Set aside while you prepare the risotto.

3. 3

   sauté: In a large, heavy-bottomed pan, melt another knob of butter with a pinch of fine salt. Add the finely chopped shallot and sauté over medium heat for about 2 minutes, until soft and translucent.

4. 4

   Add the rice to the pan and toast it for 2 to 3 minutes, stirring to coat each grain with the butter and shallots.

5. 5

   add: Pour in the red wine and stir. Let it simmer until the alcohol has completely evaporated.

6. 6

   cook: Reduce the heat to medium-low. Begin cooking the risotto by adding a ladleful of hot vegetable broth. Stir gently and wait until the rice has absorbed most of the liquid before adding more. Continue this process, stirring often, so the rice cooks slowly and evenly.

7. 7

   add: About halfway through the cooking time - around 10 minutes in - add the blueberry cream. Stir it into the risotto, then continue adding broth a little at a time until the rice is tender and the texture is creamy. Be careful not to let the risotto dry out.

8. 8

   add: Once the rice is fully cooked, turn off the heat. Add the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to combine everything into a smooth, velvety risotto. Sprinkle in some finely chopped fresh rosemary for added aroma and freshness.

9. 9

   serve: Give the risotto a final stir, then plate it into individual serving dishes. Garnish each plate with a few small pieces of burrata or mozzarella, a couple of whole blueberries, and a few rosemary needles for a beautiful finishing touch.