A risotto that captivates first the eyes and then the palate: the sweetness of fresh blueberries and red onion blend into a bright purple cream, while the Goat cheese adds character, creaminess, and a unique aromatic note. All is completed by the fragrance of fresh sage, for an original dish celebrating the contrasts between sweet and savory.
Finely chop the red onion and sauté it in a saucepan with extra virgin olive oil and half of the butter.
Add the rice and toast it for 1-2 minutes, then deglaze with the white wine.
Gradually add the hot broth, stirring and cooking over medium heat.
After 7-8 minutes, add the fresh blueberries (setting some aside for decoration) and 4 torn sage leaves.
Continue cooking, adding broth a little at a time, until the risotto is creamy and al dente (about 18 minutes in total).
At the end of cooking, turn off the heat, add the remaining butter and Goat cheese (setting some aside for decoration), and vigorously stir to achieve a creamy consistency.
Plate up, finishing with shavings of Goat cheese, fresh blueberries, sage leaves, and a grind of black pepper.
To impress:
Keep in the refrigerator for up to 1 day in an airtight container. Reheat with a splash of broth or milk.
Italy, Toscana
| 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 |
