Savory Mushroom Risotto with Sweet Blueberry Sauce

Today’s Dish: Mushroom Risotto with Blueberry Balsamic Reduction

Arriving back home after a long day of exploring farmers’ markets, I found myself inspired by the ripe, juicy blueberries and earthy mushrooms I had acquired. As the kitchen filled with the aroma of this unique dish, I couldn’t wait to share my recipe for Mushroom Risotto with Blueberry Balsamic Reduction.

Ingredients:

short-grain rice (250g)
shallots (70g)
mushrooms (200g)
blueberries (150g)
balsamic vinegar (50ml)
butter (50g)
vegetable broth (800ml)
parmesan cheese (50g)
fresh thyme
salt
black pepper

Kitchen Tools:

wooden spoon
saucepan
frying pan
fine mesh strainer

Preparation:

Begin by sautéing finely chopped shallots in a saucepan with a knob of butter until translucent. Add sliced mushrooms and cook until golden brown. Stir in the short-grain rice and toast for a few minutes. Gradually add vegetable broth, ladle by ladle, stirring constantly until the rice is al dente.

Meanwhile, in a separate frying pan, combine blueberries, balsamic vinegar, and a touch of sugar. Simmer until the blueberries burst, then strain through a fine mesh strainer to create a smooth, velvety sauce.

Finish the risotto by stirring in grated parmesan cheese, fresh thyme leaves, salt, and black pepper. Serve hot with a drizzle of the blueberry balsamic reduction on top.

Additional Tips:

For an extra burst of flavor, try topping the risotto with crispy prosciutto or toasted pine nuts. The sweet and tangy blueberry balsamic reduction pairs perfectly with the creamy texture of the risotto, creating a unique blend of savory and sweet.

Serving:

This Mushroom Risotto with Blueberry Balsamic Reduction weighs approximately 1000g once cooked, and serves 4 people. Each generous serving is around 250g and contains an estimated 400 calories.

I hope you enjoy this creative twist on a classic risotto recipe. Feel free to experiment with different types of mushrooms or herbs to make it your own. Happy cooking!