Blueberry Risotto

• 15 minutes preparation
• 25 minutes cooking
• Servings 4

Ingredients

• 30 gr butter
• 200 gr blueberries
• 1 onion
• 100 gr strips of bacon
• 360 gr Carnaroli rijst
• 1/2 glass red wine
• Parmezan cheese
• Extra vergine olive oil
• Rosemary
• Salt and pepper

Method

1. Gently rinse the blueberries under running water and melt the butter in a large non-stick pan. Meanwhile, start to heat a little vegetable stock (already prepared) in a different pan.
2. Add the blueberries into the pan and cook for a few minutes. After cooking, transfer everything to the blender glass. Mix the blueberries until you get a thick sauce.
3. Dice the onion on a cutting board and thinly slice the bacon. In the first pan, brown the onion with a little extra virgin olive oil and, when golden brown, add the bacon.
4. Add the rice and start roasting; pour 1/2 glass of red wine to mix.
5.  Using a ladle, add the vegetable stock a little at a time and add the blueberry puree halfway through cooking.
6. After about 20 minutes, the risotto is almost ready:
7. turn off the heat and mix by adding a little Parmigiano Reggiano, pepper and a piece of butter.
8. Place and decorate with fresh blueberries.