risotto ai mirtilli {blueberry risotto}

March 1st.  Didn't we just celebrate the new year yesterday?!  The month isn't exactly coming in like a lion, but it's a cool, cloudy, dreary day, nonetheless.  The weather report this morning was calling for a "possible" snow storm next week.  We haven't had any measurable snow all winter here in Northern Virginia, so wouldn't it be typical to get our first storm when spring is preparing to show itself!  Last year, the same scenario took place.  My early spring, bright yellow forsythia shrubs, blanketed in a gorgeous pure white, bowing over from the snow's weight...were the prettiest sight ever!

It's days like today, that lend their way to a lovely, savory dish. Risotto ai mirtilli fits the part perfectly.  With our grocery stores beginning to bloom with fresh, farmer's market like bins of fruits and vegetables, what better way then to have a comforting, creamy dish of risotto - filled with lovely, plump blueberries, bursting with nutrients and flavor!  {side note:  another risotto filled with some of those vibrant green spring veggies is coming soon as well!}

Before launching my blog last July, I was in the planning stages for several months beforehand.  While searching for new and unique creations, I came across this divine recipe that fit my blog's concept of "sweet and savory creations, inspired by lovely, fresh ingredients."  It was from my Italian blogging friend Barbara, of cucina di Barbara.  The recipe is quite simple, with very few ingredients.  Coming together from the delightful flavors and textures of parmigiano-reggiano and montasio, a crisp, fruity, dry white wine, and the sweet/tart flavor of the blueberries - is all this delicious dish takes.  Excellent when fresh blueberries are starting to hit markets from now through summer, makes it a two season favorite of mine.  When the blueberries begin to burst in the final stage of cooking, changing the pale white risotto to flecks of violet-blue color, it creates the most beautiful, enjoyable plate!

Until next time...and a scrumptious, caramel loaf cake...mangia!  xox

Carol

Risotto ai Mirtilli {Blueberry Risotto}

Servings:  4 as a main meal or 8 as a side

Ingredients:

1 1/2 cups arborio rice

4 - 5 cups vegetable stock

1 large onion, chopped

3 cloves garlic, finely chopped

3 tablespoons extra virgin olive oil (2 for cooking, 1 reserved to add at the end)

1/2 cup white wine (I've used Pinot Grigio and Chardonnay, and prefer Chardonnay)

4 tablespoons freshly grated parmigiano-reggiano, plus extra for garnish

1/3 cup freshly grated montasio cheese

1 cup fresh blueberries, plus 1 cup extra for garnishing

salt and freshly ground pepper to taste

Create the Risotto ai Mirtilli {Blueberrry Risotto}

In a large saute pan, heat 2 tablespoons of evoo over medium heat, add in the chopped onion and garlic until tender, approximately 3 minutes.  Add the rice and stir together with the oil, onions, and garlic until it become glossy, about 1 minute.  Once glossy, stir in the white wine, stirring constantly, until it is absorbed.  Add the vegetable stock, 1 ladle at a time, waiting for the stock to be absorbed before adding the next ladle, stirring continuously.

When the risotto is nearly done, and you are adding your last ladle of stock, add the 1 cup of blueberries at the same time.  When the last ladle of stock is absorbed, the risotto creamy, and some of the blueberries have begun to burst, stir in the remaining 1 tablespoon of evoo, the parmigiano-reggiano, and montasio and remove from heat.

Serve hot, garnished with extra blueberries and a sprinkling of parmigiano-reggiano.  Mangia!!!

Recipe adapted from cucina di Barbara.