Risotto with Wild Blueberries and Chives

Wild blueberry and chive risotto is a dish that combines the creaminess of risotto with the sweetness of blueberries and the aromaticity of chives. Here’s how you could prepare it!

Ingredients

• 320 g risotto rice (such as Carnaroli or Arborio)
• 1 small white onion, finely chopped
• 50 g butter
• 1 glass dry white wine
• 1 liter hot vegetable broth
• 150 g fresh or frozen wild blueberries
• A bunch of fresh chives, chopped
• 50 g grated Parmesan
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. In a wide, high-sided pan, sauté the finely chopped onion in half the butter until translucent.
2. Add the rice and toast it for a few minutes, until the grains are slightly translucent.
3. Deglaze with the white wine and let the alcohol evaporate.
4. Add a ladle of hot broth and continue cooking, adding more broth as the rice absorbs it, stirring frequently.
5. Halfway through cooking, add the wild blueberries (if using frozen ones, thaw them first), stirring gently to avoid crushing them.
6. Continue cooking the rice, adding broth as needed.
7. When the rice is al dente, remove from the heat and stir in the remaining butter and grated Parmesan.
8. Adjust salt and pepper to taste and add the chopped chives.
9. Let the risotto rest covered for a few minutes before serving.

Fun Fact

Wild blueberry risotto is not a classic of Italian cuisine, but a creative variation that pairs traditional flavors with a woodsy and original note. This dish might surprise your guests with its balance of flavors and vibrant colors.

If you’re interested in learning how to pair a wine with this dish or would like another recipe, don’t hesitate to ask!