Blueberry Risotto with Burrata

Its realization is extremely simple, but at the same time refined, making it perfect both for the most important occasions and for summer evenings in the moonlight, in pleasant sharing with friends. This dish, which evokes the scent of summer, is a real must for those who love the combination of fruit with savory dishes, with that touch of refinement and elegance that knows how to amaze and intrigue. The world of fruit and savory foods offers inspiration for our summer lunches, with recipes ranging from the most traditional and simple to the most daring and gourmet. This is nothing new in our gastronomic culture: there are many rustic peasant dishes, and as the saying goes, "don't let the farmer know how good cheese with pears is." The sweetness of pears goes well with any type of cheese, fresh and soft or aged and hard. Personally, I find wild blueberries tastier, which can be found walking in the mountain areas, along the high-altitude paths, in July and August. These blueberries have a bright blue color and a slightly sour flavor. It is not difficult to recognize them, but you should always be careful before picking them, as they could be confused with the so-called fake blueberry. Now let's see what we need to make our Blueberry Risotto with Burrata. Ingredients 320 grams of Carnaroli rice 150 grams of fresh blueberries + 2 tablespoons of water 1 spring onion 1 glass of dry white wine salt extra virgin olive oil a knob of butter a sprig of rosemary vegetable broth Ingredients for the broth 1 onion cloves a few celery sticks 2 carrots peppercorns Ingredients for the burrata sauce 1 buffalo burrata of 300 grams 2 tablespoons of fresh cream extra virgin olive oil salt Pepper 1 teaspoon of rice starch Preparation Let's prepare the broth: let's start by peeling an onion and piercing it with a few cloves. Next, we cut 2 carrots and 2 ribs of celery into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. Let's now dedicate ourselves to the burrata cream: put the burrata in a mixer with the liquid cream, a drizzle of extra virgin olive oil, a teaspoon of rice starch, salt and pepper, and work until you get a velvety cream. Divide the cream into two parts: 1/3 for creaming and the rest for decoration. In a saucepan put the blueberries with 2 tablespoons of water, bring to the heat and cook for a couple of minutes, then blend more than half with an immersion blender. Peel the spring onion, slice it thinly and put it in a saucepan with a drizzle of extra virgin olive oil. Let it flavor, then add the rice, toast it for a few minutes and then deglaze with a glass of dry wine. As soon as the wine evaporates, add the blended blueberries. Continue by adding a ladle of broth when necessary until cooked, about 10/12 minutes. When the rice is cooked, add the unblended blueberries and the third of burrata cream. Season with salt and stir in a piece of butter. All that remains is to serve with the burrata cream and rosemary in fantasy. Our Blueberry Risotto with Burrata is ready to be served.