Blueberry risotto with aromatic grape spirit
A treat for the eyes as well as the taste buds
This unconventional, original risotto is a stunning sight and a real pleasure for the palate thanks to its exquisite sweet and sour flavour and its delicate amethyst hue. A starring role in the recipe goes to Uve Bianche di Malvasia e Chardonnay aromatic grape spirit, which has always been hugely popular due to its fruity notes reminiscent of the aroma of ripe grapes. In this risotto, it counterbalances and takes the edge off the acidulous blueberry flavour. Once again, the Andrea Da Ponte Distillery has teamed up with the creative culinary talents of the Giallo Zafferano blog to create a totally exclusive dish. Here’s the recipe!
250 g of Carnaroli rice
150 g of blueberries
Extra virgin olive oil
1 small onion
500 ml of vegetable broth
Salt
3 tablespoons of Da Ponte Uve Bianche di Malvasia e Chardonnay Spirit
Drizzle a little extra virgin olive oil into a large saucepan and toast the rice for 2-3 minutes. Add the vegetable broth (make sure you have already salted it) and cook the rice for 15 minutes over a low heat. Next, finely dice the onions and add them to the rice along with the blueberries and the grape spirit. Stir well and carry on cooking over a low heat for 10 minutes, until the blueberries are soft and creamy.
