Blueberry risotto 2
Instructions
02308 BLUEBERRY RISOTTO INGREDIENTS for 4 PEOPLE 150 g blueberries (frozen), 50 g butter, 1 shallot, 400 g of rice, 70 g of dry white wine, cream, 100 g 800 g of broth (or water and nut), grated Parmesan, salt (s.q.) FRY shallots PROCEEDINGS with half of the butter.
Add cranberries and saute it for about 2 minutes.
Travasatene half in a bowl and pour the other half of the rice with white wine: let it toast for about 3 minutes, then add the broth and cooking over low heat again for 14 minutes.
Add the cream, butter and Parmesan.
Let it sit for about a minute after cooking, then served in the middle of the rice by adding a spoonful of blueberries previously browned.
