Risotto with Blueberry and Speck

To prepare this risotto you just need the two main ingredients: speck and blueberry, and then you can prepare very easly and fast adelicious italian recipes. If you don’t have a lot of time you can just prepare the broth with water and stock cube vegetables but if you want to prepare the real italian recipesyou should prepare broth with water, salt, and fresh vegetables like onion, carrot, potatoes and celery. The blueberries give to risotto a sweet taste that in this Itlain recipes is joined with the salted and savoury taste of speck. Enjoy your delicious meal afterwards!

INGREDIENTS (for 4 peolpe):
350 g of Rice
150 g of Blueberry
150 g of Speck in thin slices
30 g of Butter
1 / 2 Onion
3 Tablespoons of extra virgin olive oil
Water for broth
1 Stock cube-vegetables


COOKING TIME: 18-20 minutes

WINE: Montepulciano d’Abruzzo Cerasuolo Doc (Red WIne)


Start preparing the hot broth: you can easly and rapidly prepare it in a pan with water and the stock-cube vegetables, or you can boil water with carrots, celery, onion and potatoes but this take a bit more of time.

Then wash and cut in half the blueberry.

Chop the onion and put it in a pan with butter and let it cook until it comes golden.

Add the rice and let it roast for some minutes and then add spoon by spoon the hot broth.

Stir the rice time by time and let it cook for about 15 minutes, some minutes before the cooking ends, add the blueberry and stir.

Cover the bottom of a bwol with speck.

When the rice is ready pour it on the speck like show in the picture below.

In this way the speck will warm and let the rice more tasty. Serve hot.



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