(Risotto with blueberries - Our recipe)

Time: preparation: 10 minutes ....... cooking: 20 minutes 150g (5 1/2 oz) blueberries 8 tablespoons olive oil 2 tablespoons dried chives 150 ml (5fl oz - 3/4 cup) Grignolino d'Asti     (or another red Italian wine) 700-800ml (25 - 28 fl oz / 3 - 3 2/3 cups)     vegetable stock 250g (8 1/2 oz) rice easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare stock, following the instructions on the package.
Store it boiling while you're cooking your risotto. Meanwhile in a large saucepan, add olive oil, dried chives and rice.
Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring.
At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring.
Keep on adding stock, ladle by ladle, until rice is tender.
A minute before finish cooking, add the blueberries, washed and puréed in a blender or food processor.
Serve after 5-10 minutes.

What's the right wine?
Our suggestion is: "Grignolino d'Asti".

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".