The cranberry risotto it’s a genuine first course which contains all the goodness of these small wild mountain fruits. A easy recipe and impressive that we prepared with chef Nicola Bonzi, del Residence K2 of Foppolo, in Val Brembana.
Ingrediants
- 240 g of Carnaroli rice
- 1 onion
- 100 g wild cranberries + someone for decoration
- 1 glass of red wine
- vegetable broth
- 50 g of butter
- 60 g of grated cheese (Grana Padano or Parmesan)
The cranberry risotto it’s a genuine first course and from easy recipe which immediately takes us to the mountains thanks to the use of typical local ingredients. We have prepared it with it chef Nicola Bonzi of the Residence K2 of Foppolo, in Val Brembana.
Good fresh butter, red wine from the nearby Valtellina and above all i small wild fruits that every hiker can find while walking through the paths of the Orobie Alps are the aces in the sleeve of this dish as simple as it is impressive. But there is another “secret” that decrees its success among the patrons of the K2 restaurant: present for a long time on the menu, it was created by Mrs. Sandra, owner of the structure and who at 91 years still delights in the kitchen, preparing lunches and dinners for all guests.
The Risotto With Blueberries, whether they are black or red, it is a true classic of the mountain gastronomic tradition, especially that of Northern Italy. There are multiple versions basic like the one we present to you or enriched, like that of Risotto with blueberries and speck.
OTHER TASTY RECIPES: Polenta taragna, Casoncelli
How to prepare: Cranberry risotto
- Execution
- easy
- Preparation time
- 5 min
- Cooking time
-
18 min – 20 min
- Portions
-
4
How to prepare: Cranberry risotto
Making cranberry risotto is quick and easy. First of all, in a large pot, melt a couple of knobs of butter, fry the onion and add the rice. Toast for two minutes and add the wild blueberries.
Mix and blend with the red wine. Let it evaporate and cook for the necessary time, adding the broth by hand. Remove from the heat and stir in the butter and grated cheese.
Add a handful of fresh blueberries and the cranberry risotto is ready to serve.
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