🍓 Raspberry Risotto – A delicate, colorful, and surprising recipe
The raspberry risotto is a refined and original dish, perfect for those who love to experiment in the kitchen with unusual and surprising combinations 🍚✨. The slightly sour taste of fresh raspberries, combined with the creaminess of cream and the savoriness of grated cheese, creates a unique and irresistible balance. Ideal for an elegant dinner, a romantic occasion, or to bring a light and visually stunning first course to the table.
📝 Ingredients (for 4 people)
- 250 g of fresh raspberries (plus a handful for decoration)
- 320 g of risotto rice (e.g. Carnaroli or Arborio)
- 1 pat of butter
- Vegetable broth to taste
- 1 tablespoon of cooking cream
- Grated Grana to taste
- Salt and pepper to taste
👩🍳 Step-by-step preparation
1. Prepare the raspberries and toast the rice:
- In a pan, melt a small pat of butter.
- Add the raspberries and sauté in the hot butter for 1-2 minutes.
- Combine the rice directly in the pan and toast it with the raspberries for a couple of minutes, stirring.
2. Cook the risotto:
- Continue cooking in the classic way: add one ladle of hot broth at a time, allowing it to absorb before adding another.
- Continue for about 15-20 minutes, stirring often.
- During cooking, if the raspberries do not break down, gently mash them with a fork to obtain a homogeneous and brightly colored risotto.
3. Final creaminess:
- Once cooking is complete, turn off the heat.
- Add a tablespoon of cooking cream, a handful of grated Grana, salt and pepper to taste.
- Mix well to cream the risotto until it becomes creamy and fragrant.
4. Serve:
- Immediately plate the risotto and decorate each portion with some whole raspberries set aside.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe taken from Tempo di Ricette di Angela
