Risotto ai Mirtilli e Robiola di Capra (Blueberry Risotto and Goat Robiola)

Do you like the sweet taste in a savory dish? Try my blueberry risotto! You will love it!

The intense color is due to some pigments – called anthocyanin. This pigment gives an inviting look and healthy benefits too. Don’t forget that we eat first with our eyes. Anthocyanin is a type of flavonoid, a class of plant compounds with potent antioxidant properties. Blueberries are also rich in fiber that improves gut health.

Goat Robiola is an Italian soft-ripened cheese of the Stracchino family. I like to eat plain with some extra virgin olive oil and pepper and to add it to my recipes when I want a creamy consistency. It is perfect for risotto!

RISOTTO AI MIRTILLI E ROBIOLA DI CAPRA (BLUEBERRY RISOTTO AND GOAT ROBIOLA)

Total preparation time: 30 minutes        Cooking time: 18-20 minutes                Servings: 4-5

INGREDIENTS

1 liter (about 1 quart) vegetable stock
85 g (6 Tbsp) unsalted butter
1 small shallot, finely chopped
280 g (10 oz) Italian Carnaroli or Arborio rice
200 g fresh blueberries
240 ml (1 cup) dry white wine, at room temperature
100 g organic goat robiola from Casaleroccolo, cut in small cubes
Fresh mint leaves for decoration
Sea salt and freshly ground black pepper

DIRECTIONS

1. In a saucepan over medium heat, warm up the stock.
2. In a large saucepan heat 55 g (4 Tbsp) of butter. Add the chopped shallot and sautè for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3-5 minutes, in order to coat the rice well with the butter and shallot. (This helps regulate absorption of liquid and have a nice risotto al dente). Add the wine and stir until completely absorbed over medium-high heat.
3. Add almost all the blueberries keeping some for serving and a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon. When stock is almost completely absorbed (the rice should not be dry on top) repeat this process.
4. Remove the risotto from the heat (after about 16-18 minutes), when the rice is nearly tender to the bite, but with just a hint of resistance (al dente), and the liquid you have added up to this point has been mostly absorbed (risotto should still seem a bi soupy. Add the cheese and the remaining butter. Keep stirring the risotto to blend it in. You can also add some salt and freshly ground pepper to taste. Let it stand for 1 or 2 minutes.
5. Serve immediately with some fresh blueberries and mint leaves (plan your timing well; it is very easy to overcook risotto!). -Paola