Risotto with pomegranate, brie and cream of leeks
107 recipes
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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.
preparation
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.
step 2
Then pour them into the blender and add plenty of freshly ground pepper and half a teaspoon of salt.
step 3
Frulla intermittently, for approximately 10 minutes, stirring every 3 minutes.
step 4
Gradually almonds release their oil and continuing to blend, will form a creamy consistency of softened butter.
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.
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.
step 7
Add the cheese and almond butter and freezes everything gently. Season with salt and pepper and serve hot and steaming risotto.
