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Iniziare con la preparazione del brodo vegetale.
Nel frattempo, sbucciare e tritare la cipolla. Mettete un po’ d'olio EVO in una casseruola, accendere il fuoco, aggiungere la cipolla tritata lasciandola appassire dolcemente. Quando la cipolla sarà trasparente aggiungere il riso e lasciarlo tostare per qualche secondo fino a quando i chicchi saranno lucidi. Sfumare con il vino e lasciarlo evaporare. Portare a cottura il riso, mescolando di tanto in tanto e aggiungendo man mano il brodo caldo.
Prima di terminare la cottura (dopo circa 18 minuti) aggiungere i mirtilli e lasciarli cuocere brevemente fino a ridurli in purea. Regolate infine con sale e pepe e mantecare con la panna acida.
Lasciare riposare il risotto qualche minuto prima di servirlo e completate decorando il piatto con qualche mirtillo intero.
primi
Risotto ai mirtilli
Ricetta per
4 Persone
Senza glutineVegetariano
30 minTempo di preparazione
30 minTempo totale
SempliceDifficoltà
Ingredienti
340 grRiso carnaroli
1 Cipolla
1 dlVino merlot
1 LBrodo vegetale
200 grMirtilli
q.b.Panna acida
q.b.Olio extravergine d'oliva (evo)
q.b.Sale
q.b.Pepe
Di:
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