Blueberry Risotto with Burrata

Represents an original and delicate first course proposal. This dish goes beyond the classic flavor combinations to which we are accustomed, leaving us pleasantly surprised. The surprising and captivating recipe skilfully combines the fresh, sweet and sour flavor of blueberry, with its evocative wild notes, with the strong, strong and at the same time salty sweet of burrata, thus creating a marriage of flavors, textures and colors that evoke the wonders of the mountains. 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. Appetizers, first courses, and meat main courses that meet the acidic notes of berries, the sweetness of pineapple, melon and figs... Ideas for dishes that are never banal, to amaze with contrasts that give joy to the palate, with flavors that tend to be sweet and sour. The fruit protagonist of our recipe is blueberry, one of the berries, elixir of life for its nutritional virtues. A great culinary must for the summer, perfect for a light lunch in combination with green salads and savory cheeses, in cold pasta and white meat salads. This small round fruit with a purplish color is a great panacea for our health, rich in vitamins A, D and E, folic acid, mineral salts such as potassium, magnesium and phosphorus, organic acids, polyphenols, and five different anthocyanins with important antioxidant properties. Ingredients 320 grams of 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.