DIFFICULTY
OOOoo
PREPARATION TIME
20 min
COOKING TIME
20 min
INGREDIENTS FOR 4 PERSONS
360 g Grandi Rice – Arborio 100% IGP
30 g red onion
200 ml Mora di Rovo wine
1 L approx. vegetable stock
180 g blueberries
50 g grated Parmigiano Reggiano 12m cheese
30 g butter
50 g fresh rye bread
A small bunch of thyme
Extra virgin olive oil
Salt and pepper
PREPARATION
1. Crumb the bread in a blender without reducing it to dust and sauté it in an anti-stick frying pan, with 4 spoonfuls of oil until it is golden and crispy. Transfer to a bowl and mix it with the thyme leaves.
2. Heat the stock. Chop the onion finely and lightly braise, add the rice, toast until hot and translucent, season with salt and pepper and reduce with the wine. Once evaporated add a spoonful of stock and continue cooking adding a bit of stock at a time.
3. Wash the berries, put ¾ in a blender and add to the risotto halfway through cooking. When the rice is cooked al dente add a final spoonful of stock and the remaining berries and stir together to incorporate them. Add the butter at a very cold temperature and the grated cheese, cover the pan and, away from the heat allow to rest for 1 minute. Uncover the pan and mix the risotto vigorously to blend it. Serve the swelling risotto dusted with bread crumble and a sprinkling of ground pepper.
Extra Virgin Olive Oi
