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Risotto is a delicious dish from the southern part of Switzerland. Traditional ones are risotto with porcini and saffron risotto. One of my favorite is the blueberry risotto.
To make blueberry risotto, chop garlic and onions. Heat olive oil in a pan. Simmer garlic and onion pieces for one minute. Add risotto rice. When shimmer glassy add one cup of boillon at time, stirring continously, until each portion of bouillon is absorbed and the rice is al dente (about 20-25 minutes). Add Taleggio cheese. Season to taste with salt and black pepper.
Blend blueberries and fresh oregano. Add mixture to the rice. Season to taste with salt and black pepper. To finish fold in cream and butter. The risotto is ready when creamy and soft.
Tip: Blueberry risotto is very nice to game dishes.
Shopping list, dish for 4 persons:
Spices: 1 clove garlic, black pepper, salt
Herbs: 1 bunch oregano
Berries: 8 oz blueberries
Rice: 2 cups risotto rice
Stock, Mustard, Sauce Thickener: 32 fl oz vegetable stock
Dairy Products: 7 oz Taleggio cheese, 3 tbsp. butter, 4 fl oz cream, single or medium
Vegetables: 1 onion
