Risotto with mulberry blackberries with almond butter
first courses from Italy
Cream of potato, aronia berries and hazelnuts
Cream of potato, aronia berries and hazelnuts
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
By the unusual color purple, velvety this is a real comfort food to pamper yourself in the coldest days of the year!
preparation
step 1
Make soften the berries of Aronia in warm water for about ten minutes. Meanwhile lava, sbuccie and cut the potatoes into cubes and sliced scallions.
step 2
Pour all raw in a pressure cooker, add the broth, 100 ml milk, 2 teaspoons salt, plenty of pepper and chopped sage leaves.
step 3
Scola berries of Aronia add them to the other ingredients. Close the pot, leads to pressure at high fire, wait for the whistle and lowers the flame to a minimum.
step 4
Let cook for 7 minutes. If you use the classic method of cooking, double the cooking time.
step 5
Turn off the flame, do vent all the steam from the safety valve, then open the lid and passes everything with the hand blender.
step 6
Gradually adding the remaining milk, you have made warming aside, getting a velvety smooth and silky.
step 7
Season with salt and pepper and season with a tablespoon of extra virgin olive oil.
step 8
Keep warm while you prepare the accompanying sauce. Put the nuts in the food processor, add a pinch of salt and pepper and start chopping.
step 9
Add the oil extra virgin olive oil 25 grams and continues to chop. Merge finally 60 grams of water, so as to obtain a smooth sauce.
step 10
Serve the soup in bowls or soup plates and garnish each with hazelnut sauce.