A risotto that first conquers the eyes and then the palate: the sweetness of fresh blueberries and red onion blend into a bright purple cream, while the Goat Fossa Cheese adds character, creaminess, and a unique aromatic note. The whole is completed by the scent of fresh sage, for an original dish that celebrates the contrasts between sweet and savory.
Finely chop the red onion and soften 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 continuing to cook over medium heat.
After 7-8 minutes add the fresh blueberries (reserving some for decoration) and 4 torn sage leaves.
Continue cooking, adding broth little by little, 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 Fossa Cheese (reserving some for decoration), vigorously stir to achieve a creamy consistency.
Plate, finish with shavings of Goat Fossa Cheese, fresh blueberries, sage leaves, and a grind of black pepper.
To impress:
Store in the refrigerator for up to 1 day in an airtight container. Reheat with a splash of broth or milk.
Italia, 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 |
