blueberry risotto

In continuation of this week's blueberry theme, today's post is dedicated to blueberry risotto. Sound odd, right? I thought so. Risotto is usually so rich, I wasn't sure I bought into the idea of it including fruit as a good one.  After trying it out, I can say I certainly do. The blueberry really added a great new dimension to your standard risotto - a great variation for summer. Here's what you'll need:

• 5 cups vegetable stock
• 3 tablespoons butter
• 1 onion, finely chopped
• 1 2/3 cups risotto rice (Arborio)
• 1 cup white wine
• 1/3 cup Parmesan, plus additional for serving
• 1/2 cup heavy cream
• 2 cups blueberries

Begin by pouring the veggie stock into a pot and bringing to a boil, then reducing to a simmer. Meanwhile, melt the butter in a deep, non-stick pan (everything will eventually be in here). Add in the onion and cook over low heat for several minutes until softened. Add in the rick and stir constantly until it's coated completely with butter, a few minutes or so.

Add the white wine and cook for an additional 5 minutes. Reserve 2 tablespoons of the blueberries and add the rest to the pan. Begin stirring in the vegetable stock a few ladlefuls at a time. Stir constantly until it is absorbed, then add a few more. Repeat until all of the stock is incorporated (it takes around 15-20 minutes).

Stire in the cream and Parmesan and stir for just another minute or so. Then remove from heat and serve, topping with the reserved blueberries and additional cheese.

This was a very pleasant surprise. The flavor profile was very different from the typical dishes on the site - in a very welcome way. Definitely consider trying it while blueberries are still in season.

Bon chappétit!

prosciutto risotto

Risotto is one of those truly amazing dishes that takes me back to my time spent in Italy during college. I used to do risotto for dinner at least once or twice a week. The only think I had more often was probably prosciutto (in sandwiches, in pasta...on it's own, just because). So when I recently came across a recipe for bacon risotto, I figured this would be a wonderful opportunity to combine the two together. Here's what you'll need:

• 1/4 pound prosciutto, sliced
• 5 cups chicken stock
• 2 tablespoons butter
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 2 large tomatoes (or several smaller ones), cut into 1/2" slices
• 1 bunch of basil, chopped
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Begin by cooking the prosciutto with just a little bit of olive oil in a large skillet over medium heat until browned, about 10 minutes. Drain and place on a paper towel to dry.

Meanwhile, bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.

In the same skillet as the prosciutto was in, heat 2 tablespoons of butter over medium-high heat. Add the onion and garlic and cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, about 2-3 minutes.

Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly (seriously, constantly). Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, tomatoes, basil and the reserved prosciutto. Season to taste with salt and pepper before serving.

This turned out amazing for Dan and I this past Sunday. We paired it with a tilapia, but it easily could've stood as a meal by itself. Definitely a must-try.

Bon chappétit!