Risotto with Blueberries and Red Onion with Goat Fossa Cheese and Sage

Name: Risotto with Blueberries and Red Onion with Goat Fossa Cheese and Sage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italia
Ingredients: 320 g Carnaroli rice; 150 g Fresh blueberries; 80 g Red onion; 50 mL Dry white wine; 1 L Hot vegetable broth; 40 g Butter; 15 mL Extra virgin olive oil; 6 units Fresh sage; 60 g Goat Fossa Cheese; 2 g Fine salt; to taste Black pepper

@vandelli-formaggi

Category: First courses

A risotto that first captivates the eyes and then the palate: the sweetness of fresh blueberries and red onion blend into a bright purple cream, while Goat Fossa Cheese adds character, creaminess, and a unique aromatic note. The whole dish is completed by the fragrance of fresh sage, for an original dish that celebrates the contrasts between sweet and savory.

Difficulty: Medium

Cooking time: 20 minCooking: 20 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Carnaroli rice320g
Fresh blueberries150g
Red onion80g
Dry white wine50mL
Hot vegetable broth1L
Butter40g
Extra virgin olive oil15mL
Fresh sage6units
Goat fossa cheese60g
Fine salt2g
Black pepperto taste

Purchasable products

Goat Pit Cheese (approx. 1.2 KG)

1 product

€ 47.00

LE PURISSIME WILD BLUEBERRIES

€ 7.00

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Finely chop the red onion and let it soften in a saucepan with extra virgin olive oil and half of the butter.
STEP 2 OF 7
Add the rice and toast it for 1-2 minutes, then deglaze with the white wine.
STEP 3 OF 7
Gradually add the hot broth, stirring and continuing to cook over medium heat.
STEP 4 OF 7
After 7-8 minutes, add the fresh blueberries (reserving some for decoration) and 4 chopped sage leaves.
STEP 5 OF 7
Continue cooking, adding broth little by little, until the risotto is creamy and al dente (about 18 minutes in total).
STEP 6 OF 7
At the end of cooking, turn off the heat, add the remaining butter and Goat Fossa Cheese (reserving some for decoration), and stir vigorously to achieve a creamy consistency.
STEP 7 OF 7
Plate the dish, finish with shavings of Goat Fossa Cheese, fresh blueberries, sage leaves, and a grind of black pepper.

Suggestions

To impress:

General Information

Storage notes

Store in the refrigerator for up to 1 day in an airtight container. Reheat with a splash of broth or milk.

Origin

Italia, Toscana

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	86.77
Carbohydrates (g)	7.95
of which Sugars (g)	4.67
Fat (g)	4.22
of which Saturates (g)	2.08
Protein (g)	2.29
Fiber (g)	4.09
Sale (g)	0.24

Proteins
2.29g·12%
Carbohydrates
7.95g·43%
Fats
4.22g·23%
Fibers
4.09g·22%