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
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...................................................?