Herb risotto with blueberries, raspadura and zabaglione

Herb risotto with blueberries, raspadura and zabaglione.

Herb risotto with blueberries, raspadura and eggnog

Herb risotto with blueberries, raspadura and zabaglione

Today an experimental risotto in which I wanted to match the scent of fresh herbs, before the summer heat me take it away, the sweetness of the cranberries, the softness of the raspadura lodigiana and, Finally, the slight acidity of one salty eggnog orange. Is’ It was an experiment to enhance the raspadura in an unusual risotto, which I loved.

For other risottos take a look to those with the fennel and sardines 'overboard', withmullets and Zucchini, withAsparagus and pecorino, withcalamari and lemon, withPEAR and gorgonzola, withartichokes and bottarga (dried fish roe), withlettuce and Stilton, atRice timbale with four cheeses.

ingredients for 4 people:

  • 360 grams of Carnaroli or Arborio rice
  • Golden onion
  • 1 bunch mixed herbs: Sage, oregano, Rosemary, Marjoram, lemon thyme, tarragon
  • 20 grams of red and dehydrated cranberries
  • 50 grams of raspadura Lodi
  • 1,5 liters of light vegetable broth made with a carrot, half an onion and a stick of celery
  • salt and pepper
  • 6 tablespoons extra virgin olive oil
  • 30 grams of butter

for zabaglione

  • 2 eggs
  • 3 tablespoons (20 cl) orange juice
  • a pinch

Chop powdered herbs. Finely chop the onion and soak in cold water for ten minutes blueberries, then squeeze them well and dry them. Put in a pan the oil and the onion and cook over low heat. Then, Add the rice and toast a few minutes, stirring constantly to prevent sticking on the bottom. Combine the herbs and start cooking the rice, gradually adding the vegetable stock, taking care not to pay more until the previous quantity has been absorbed. Two minutes after the rice cooking, add the blueberries and season with salt. The rice must remain wave. Once cooked, stir everything with butter, scrapings (leaving aside a sufficient quantity for the dishes garnish) and pepper.

For the zabaglione, put the eggs in a bowl and cook over medium-beating constantly focus water bath with a whisk. Gradually the eggs will begin to become a bright yellow and thicken. Season with salt and add gradually the orange juice, mounting always with the whip. When the mixture is frothy (ie after about ten minutes) remove from heat and pour into a bowl. Serve the risotto with the sabayon and garnish with the veils of raspadura and a few sprigs of herbs.

THE PAIRING: This dish plays the sweet-salty contrast and fat-sour. For this reason we choose the Valdobbiadene Superiore di Cartizze DOCG produced by Villa Sandi. And’ a dry prosecco, so with a percentage of sugar which makes it abboccato. It is characterized by the scents of apple, citrus and exotic fruits;  the taste is fresh and soft, with a delicate perlage, and a sweet note that is combined with the taste of blueberries.

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Giulia July 22, 2013 at 10:33

Wow…interesting and try it now ^ _ ^ a hug

Sicilians creative in the kitchen July 22, 2013 at 12:53

Hello Giulia! Good start of week !

Erica Of Paul July 21, 2013 at 21:02

Here you are….. unmistakable! It's big, As always….. That eggnog should be the end of the world!!

Sicilians creative in the kitchen July 21, 2013 at 22:55

Hello Erica, I am punctual but you more! A big hug, ADA

Valentina July 21, 2013 at 20:26

Gorgeous, ADA, I imagine the goodness! Stunning presentation, Congratulations and a hug :**

Sicilians creative in the kitchen July 21, 2013 at 22:55

Hello Vale! Congratulations to you for your contest and for the beautiful cakes that you have chosen!

Shira July 21, 2013 at 07:57

I love your experiments! This risotto is wonderful colors, flavors, in the balance… Congratulations indeed!


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