I made blueberry risotto for dinner tonight, using a Facebook post from an old friend and this recipe as inspiration. Changes were minor, mostly involving using more blueberries than the recipe called for (a full pint initially and then another half-cup or so as garnish afterwards; I don’t think you can really overdo the blueberries in this dish) and using heavy cream instead of light cream, since no grocery store in Indiana knows what the hell light cream is. After tasting it, I endorse this change; I don’t think it would have been creamy enough without the extra fat content.
Basically: melt 3 tablespoons of butter and sauté a diced onion in it at medium or medium-low heat for a couple of minutes. Meanwhile, have 6-7 cups of vegetable stock (chicken would be fine too) at a boil in a nearby pot. Add 2 cups of arborio rice and stir until golden-brown, which shouldn’t take more than another couple of minutes. Add 3/4 cup of white wine, stir again until the liquid is gone, then add the blueberries. Start adding stock about half a cup or 3/4 of a cup at a time, and don’t worry too much about the amounts. You’re basically stirring in between each dose of stock until the majority of the liquid is gone– the rule of thumb I use is that if I can split the rice in half with the spoon and it takes more than 2-3 seconds to merge back together again it’s time for another dose of liquid. Once all the liquid is absorbed– which means 25 minutes or so of constant stirring, probably– taste the rice to make sure it’s done. Actually, you should probably be tasting it along the way so you don’t overcook. Don’t worry about adding more stock or even water if you’re out.
Once the rice is done, add some more blueberries, half a cup of heavy cream, and half a cup of parmesan, and then whip the hell out of it, trying to spill as little of the cream as possible, for at least a couple of minutes. Then? Done. I may fiddle with extra ingredients next time, as both my wife and I thought it needed something, but weren’t quite sure what, and add salt, pepper, and extra parmesan to taste.