As promised, a recipe for your St. Valentine’s day. I hope you like it: lots of love everyone.
What you need:
- 120 g risotto (Vialone style)
- 2 glasses of red wine (I used Refosco dal Peduncolo rosso)
- 100 g blueberries
- 1 medium red onion
- 1 dl vegetable stock
- 2 tbsp extra virgin olive oil
- 100 g fresh cream
How to make it:
In a medium pan over medium heat, brown the chopped red onion in the oil until tender. Add the rice and stir for 2 minutes, then add the wine and when all absorbed decrease the heating. Start adding the broth and the blueberries and keep stirring so the rice does not stick.
Keep adding the broth, a cup at a time, until the rice is tender: it should have an “al dente” look . At the very last minute add the fresh cream and the parseley so the risotto gets quite smooth and all the ingredients are melted together. Serve hot and if you like you can add some fresh parseley leaves.