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Risotto with mulberry blackberries with almond butter

ingredients

servings

2

Carnaroli rice

160 grams

Vegetable broth

500 grams

White wine, Pinot Grigio

2 coffee cups

Pecorino cheese

50 grams

Shallots

1 unit

Extra virgin olive oil

to taste

Iodized salt

to taste

Pepper

to taste

Almonds

100 grams

Iodized salt

to taste

Pepper

to taste

Dried mulberries

60 grams

first courses from Italy

Risotto with mulberry blackberries with almond butter

Risotto with mulberry blackberries with almond butter

vegetarian with lactose with nuts source of B vitamins high in iron high in calcium high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with mulberry blackberries with almond butter

A risotto special and unique. Delicious, sweet and tasty at the same time, it embodies the true flavors of Sicilian cuisine: mulberries, pecorino cheese and almonds protagonists of the final creaming. One idea for a romantic dinner, to open with elegance and awe an evening to remember.

Risotto with mulberry blackberries with almond butter step 1

step 1

Put the mulberry trees in soaked in water for 30 minutes. Prepare meanwhile almond butter: tostale-fry for 6-8 minutes, until they feel the aroma.

Risotto with mulberry blackberries with almond butter step 2

step 2

Then pour them into the blender and add plenty of freshly ground pepper and half a teaspoon of salt.

Risotto with mulberry blackberries with almond butter step 3

step 3

Frulla intermittently, for approximately 10 minutes, stirring every 3 minutes.

Risotto with mulberry blackberries with almond butter step 4

step 4

Gradually almonds release their oil and continuing to blend, will form a creamy consistency of softened butter.

Risotto with mulberry blackberries with almond butter step 5

step 5

Prepare the risotto: Finely chop the shallots and let it brown in the pan together with a tablespoon of oil. Add a pinch of salt and rice.

Risotto with mulberry blackberries with almond butter step 6

step 6

Foul toast over low heat for 3 minutes, then bagnalo with the wine and let it evaporate. Add the mulberry trees and drained the broth a little at a time, ladle by ladle, stirring frequently until cooked 15 minutes.

Risotto with mulberry blackberries with almond butter step 7

step 7

Add the cheese and almond butter and freezes everything gently. Season with salt and pepper and serve hot and steaming risotto.

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