Risotto with blueberries
Instructions
Clean by wiping them with Cranberries extreme delicacy with a towel moistened.
Put them in a saucepan with the butter and let them dry to very sweet fire for a few minutes, stirring.
Add the rice, let it season stirring, then add the wine and raise the flame.
When the wine has evaporated started to also add the boiling stock to cookware, combining more as it is absorbed.
When cooked in the stove off and add sufficient milk for a risotto ' wave '.
Mix and finish the dish with a few spoonful of cheese.
Ingredients and dosing for 4 persons
- 440 g of rice
- 60 g of blueberries
- 40 g of butter
- 6 cl of red wine
- 12 cl of whole milk
- 100 cl of broth
- 30 g of parmigiano