Monday, 3 December 2007

Blueberry Risotto with Mascarpone













There are heaps of Blueberries out at the moment and what better way to use them as in a risotto for a twist on the norm. Really this is just a posh way to present rice pudding. I love risotto and Chopper loves Blueberries so this covers both of them. It is really simple to make and it worked out. I was a bit nervous to start with and was really thrown with how much milk I had to use, but it is worth it. I saw a chocolate risotto the other day on a TV show and I thought why not use Blueberries for a real difference. The pictures above really don't do justice to the gorgeous purple that this risotto is. Funky colour really. Try it, it is creamy and luscious. The whole Blueberries that you put in at the end just burst in your mouth and makes for a wonderful contrast of texture. Mmmmmmmmmmmmmmmm Chopper loved it!!!!!! Serves 4
Ingredients
1 1/2 cups Arborio Rice
A big knob of Butter
250 grams of Blueberries
6 Cups of Milk
2/3 cup of Castor Sugar
Pinch of Salt Flakes
1 teaspoon of Vanilla Bean Paste
Mascarpone to Serve
Warm milk in a seperate saucepan and but not boiling. Add your knob of butter to the frypan and allow to melt and bubble on a medium heat. Pour in your rice and cook for a minute or so in the butter. Then add half your blueberries into the pan. As with a usual risotto, add your liquid one ladle at a time until each ladle is absorbed, in this case, it's not stock, it's your warm milk. I added the sugar, vanilla bean paste and a pinch of salt about half way through the process. Just continue adding your milk until all six cups are absorbed. Your rice should be aldente at this stage. Then stir through the remainder of the Blueberries. Add a lovely big dollop of Mascarpone to cut through the sweetness upon serving this sweet delight and your done. Enjoy :)
But wait there's more, check out the next post. What to do if it serves 4 and you only eat enough for 2...................................................?

9 comments:

Little Miss Moi said...

Dear amelita. Ohh what a lovely idea. I've often thought of doing a sweet risotto, but never thought on it enough to figure out what to use instead of stock! It looks deliciously yum.

Ellie the Kitchen Wench said...

I have to admit that after hearing about a sweet strawberry & champagne risotto served at a restaurant here, I've been taken with the idea of trying a sweet risotto for myself...but alas, I'm held back by the fact that I don't particularly *like* risotto/rice pudding :(

It sounds as though you've got an idea for an alternative use though, so I'll have to hang out for your next post :)

Ellie @ Kitchen Wench

theotherbear said...

Now that sounds interesting.

cookiecrumb said...

Oh, squishalicious! Great idea.

purple goddess said...

squish..

I am SO trying this recipe.. What a great idea!!!

I have some Thai Purple Sticky rice, lying around somewhere, too..

Hmmmm......

Aussieenchantress said...

Complete side issue (but i din't know where to put this)

GOOD LUCK FOR THIS WEEKEND!
MAy your marriage be filled with happiness, love, laughter, great food and wonderful friends.

I'm certain, esp since mockchoc has a hand in it, that the food will be awesome!

Anonymous said...

Squishy and I will prep tomorrow for this Saturdays big event aussiechantress. Should be a lot of fun but I know the party after the wedding will be even better! ;)

mockchoc

tim tam said...

wow this looks seriuosly good man! a must try

Dazy said...

I'm making this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!