Risotto with berries and chives: I admit that this is a particular dish, that might not appeal to everyone because it maintains a slight but persistent acidity tip given by berries, even though mitigated by the smoothness of cream and chives aroma. I really liked, I found it fresh and different and I love the combinations between the fruit and the savory dishes. Also the color is gorgeous, you don't find? If you want to try it but overwhelm this bit of acidity, do it only with blueberries, because the acidity is given especially by raspberries.
Ingredients for 4 people:
- 350 grams of Carnaroli or Arborio rice
- 100 grams between raspberries and blueberries (more someone for seal)
- enough chives
- 6 Tablespoons extra virgin olive oil
- 1,5 liters of broth made with a carrot, half an onion and a stick of celery
- one shallot
- 25 grams of butter
- 100 ml of cream
- 40 grams of shredded PDO parmigiano reggiano
Finely chop the shallots and let it dry in a casserole with l’0Lio on low heat, adding if necessary a few tablespoons of vegetable broth. Then add the rice and toast it for a few minutes, stirring constantly. Add salt and start cooking rice gradually adding the vegetable stock.
Got halfway through cooking, Add the raspberries, blueberries and some’ chopped chives. When the rice is the wave, stir in the butter and Parmesan cheese and let stand 2 minutes.
Meanwhile, whip the cream with a pinch of salt. Serve the risotto guarnendolo with a dollop of whipped cream, some fruit berries and a little’ chopped chives. Bon appétit!