Description
And my spring mood today is blueberry, with a slight scent of thyme)
Ingredients
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Figure
250 г
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Blueberries
100 г
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Dry white wine
100 мл
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Onion
1 шт
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Broth
700 мл
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Cream
100 мл
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Cream cheese
2 ст. л.
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Olive oil
2 ст. л.
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Butter
1 ст. л.
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Thyme
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Salt
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Black pepper
Cooking
Ever since I saw the recipe for this risotto from tata_cher it honestly did not give me rest, was attracted by its exquisite color and asked to cook it and taste. I think you want the same, therefore, immediately begin to prepare) For the preparation of risotto we need only round starchy Arborio rice, karnali or vialone nano. Only those varieties of rice to make our risotto mouth-watering taste.
Since I have a slow cooker, I cook rice only in it, because that's where it turns out perfect. Finely chop the onion and fry until light Golden brown in a mixture of two oils in the Roasting.
Add the rice to the onions and fry until transparent rice for about 1-2 minutes. Add the wine and evaporate.
Continue to add small portions of broth and definitely hot. As only a portion of the broth is absorbed, it refills again. It will take approximately 20 minutes. Add salt to taste and pepper.
The blueberries defrost in advance, and RUB through a sieve.
In a saucepan heat the cream and Philly, stir until smooth.
When the core grains of rice will be al dente, add pureed blueberries, stir and turn off.
Creamy risotto with a slight blueberry aroma ready! When serving, pour the sauce and garnish with thyme.
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