Blueberry Chive Risotto with Butter and Red Wine

Blueberry and Chive Risotto Recipe

This blueberry and chive risotto combines the sweetness of fresh blueberries with the savory flavor of chives, creating a unique and delightful twist on the traditional risotto. The dish is perfect for any occasion, whether you’re preparing a cozy dinner for yourself or impressing guests at a dinner party. The vibrant color and rich, creamy texture make this risotto a showstopper. Here’s how to make it:

Ingredients
(Serves 4)

Nutritional Information (approx.)

Instructions

1. Prepare the Vegetable Broth:
   Start by preparing the vegetable broth. In a large pot, combine one peeled carrot, one onion, a stalk of celery, and two bay leaves. Pour in 1.2 liters of water and bring the mixture to a boil. Let it simmer for about 15-20 minutes. Season with salt to taste, then set aside to keep warm for the risotto.

2. Prepare the Blueberries:
   While the broth is simmering, wash the blueberries thoroughly. Set aside enough blueberries for garnish—about two per person. Place the remaining blueberries in a small saucepan along with 20g of butter. Cook over low heat until the blueberries begin to break down into a sauce. This will infuse the risotto with a burst of berry flavor.

3. Toast the Rice:
   In a separate large pot or pan, melt the remaining butter over medium heat. Add the rice and sauté for about 2 minutes, stirring constantly with a wooden spoon. Sprinkle in the chopped chives and continue stirring, allowing the rice to toast lightly and absorb the flavors.

4. Deglaze with Red Wine:
   Pour in the red wine and stir until the alcohol evaporates. This will help the rice absorb the rich flavors while keeping the dish aromatic.

5. Start Adding Broth:
   Once the wine has evaporated, begin adding the warm vegetable broth, one or two ladles at a time. Stir the rice gently with a spoon as it absorbs the liquid. Continue this process until the rice is nearly tender, which should take around 15 minutes.

6. Blend the Blueberries:
   While the rice is cooking, use an immersion blender to purée the cooked blueberries. Once the rice is almost done, pass the purée through a fine mesh strainer to remove any skins and seeds. Add the smooth blueberry purée to the risotto, stirring to incorporate it evenly.

7. Finish Cooking:
   Continue cooking the risotto for another few minutes until the rice is fully cooked and creamy. If necessary, add an additional ladle of broth to achieve the desired consistency.

8. Final Touches:
   Turn off the heat. Stir in a generous knob of butter to give the risotto a luxurious, creamy texture. Adjust seasoning with salt and pepper as needed.

9. Serve:
   Spoon the risotto onto warm plates, and garnish with the reserved whole blueberries and a few sprigs of fresh chives for a burst of color and flavor.

This delicious blueberry and chive risotto is a perfect balance of sweetness and savory richness, making it a standout dish for any meal. Enjoy the smooth, creamy texture and vibrant flavors that bring a new life to classic risotto!