Drive away with green broad beans and ricotta
Risotto with porcini mushrooms and blueberries
ingredients
servings
2
Extra virgin olive oil
3 spoons
Shallots
1 unit
White table wine
50 fl oz
Blueberries
100 oz
Parmigiano cheese
50 oz
Salt
1 pinch
Bouillon cube, vegetable flavour
3/4 unit
Carnaroli rice
160 oz
Porcini mushrooms
150 oz
first courses from Italy
Risotto with porcini mushrooms and blueberries
Risotto with porcini mushrooms and blueberries
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic risotto with porcini mushrooms, with the addition of blueberries for a sour touch that gives a different freshness to a classic of the winter season.
preparation
step 1
First of all, put the porcini mushrooms in cold water for at least 20 minutes if you use the dried ones. I have used both dried and fresh. Keep the porcini water and filter it to use as a base for the broth.
step 2
If you want to preserve the porcini tempering water, place it in a saucepan with about 3/4 of vegetable stock cube and bring to a boil.
step 3
In a pan about 6-8 cm high fry the shallot with oil. Shortly after, add the rice and toast it for a couple of minutes, until the beans look transparent. Then fade the rice with white wine.
step 4
After the wine has evaporated, start to gradually cover the rice with the stock, making it go over medium heat.
step 5
At the same time, in a saucepan heat the blueberries with salt and a little oil over medium heat. They should not break, just soften.
step 6
After thinking about the blueberries, cook the mushrooms for about 5 minutes on high heat and then put them aside.
step 7
When the rice is almost ready, about 3/4 of the cooking time, add the mushrooms, taking care to mix gently so as not to break the beans.
step 8
At the end of cooking, turn off and let it cream with the Parmesan and add the blueberries trying not to break them. Impact carefully and add a sprinkling of Parmesan if you want!
