Risotto with Blueberries and Speck
A signature risotto created in the Acqua e Sole kitchen: Italian alpine blueberries in a strained purée that stains the grain violet, Taleggio DOP and Parmigiano in the mantecatura, speck from Alto Adige IGP baked in the oven until a crisp wafer, lemon thyme and a handful of frozen blueberries at serving for the contrast in temperature. A creation of our kitchen at Lumellogno.
- Time: 45 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico rice
- fresh blueberries
- hot vegetable broth
- Taleggio DOP
- grated Parmigiano Reggiano
- butter
- slices thin speck
- shallot
- glass dry white wine
- sprigs lemon thyme
- Extra virgin olive oil
- Salt and pepper