Beatriz, author of To Be Gourmet, suggests a risotto with a delicious and surprising color and flavor, ideal to prepare for your partner on a special day or to surprise your friends with an unconventional risotto.
Although there are dates especially marked on the calendar, it is always a good occasion to surprise our partner with a romantic dinner, with or without candles, but with imagination on the table, attention to details, tones and even ingredients.
Berries have a special charm and I find them perfect to embellish a dish or to star in it, as in this wonderful recipe I found in the book "The Silver Spoon", which is always a magnificent source of inspiration.
Ingredients (for two people)
750 cc of vegetable stock
40gr of butter
½ onion finely chopped
175gr of rice
80cc of quality white wine
100gr of blueberries
50ml of liquid cream
Grated Parmesan
Salt
Preparation
I chose the cast-iron paella pan Carbone Plus de Buyer to make this risotto because I find it ideal to bring to the table, even skipping plates and sharing it with your partner, if comfortable, eating the rice directly from it. Alternatively we can also serve it on some pretty plates, little by little, as we feel like it.
Bring the stock to a boil. Meanwhile, melt the butter in the paella pan, add the onion and sauté it for 5 minutes until tender. Add the rice and stir for a few seconds so it soaks up the butter.
Pour in the wine and let it evaporate over medium heat. Reserve a few blueberries for garnish and add the rest to the rice. Add a little stock and let it cook, stirring a bit until it evaporates. Little by little the blueberries break down and release their juice, responsible for the striking color of this recipe.
Add more stock again, and so on until the rice is cooked. Depending on the intensity of the heat this process can take between 20 and 30 minutes.
Once cooked, add the cream and stir. We can also do this directly on the plate, helped by a small jug to keep it warm, and there grate the Parmesan and decorate with blueberries.
We can also share tasks, one adds the cream and the other grates the cheese and places the blueberries.
It is allowed to offer one to the other diner's mouth.
I hope you enjoy it, and may every day be Valentine's Day!
Beatriz
Comments
Claudia said:
Me encanta ver que te haya inspirado tanto la receta, Esther! Ya nos contarás qué tal resulta y lo contentos que acaban los invitados. Lo de presentarlo en las minis me parece genial :) Saludos!
Claudia said:
Hola Victoria,
cómo me alegro que resultase tan bien el pastel!! La verdad es que es rico y gusta a todos, todo un acierto! Ahora a por más ;) Saludos, Claudia
victoria said:
He visto el pastel individual de pollo y lo he preparado tal cual lo dices,solo que el relleno lo hice aprovechando un resto de pisto(no llegaba a una ración)y una pechuga de pollo asado de Mercadona,que son tan jugosas que en mi casa ya no se pelean por los muslos.Le añadí el resto
de productos y salió riquísimo.Es una forma de aprovechar restos con una presentación espectacular.
Esther said:
Me encanta esta receta, voy hacer una cena especial, se trata de que los invitados coman sin ver lo que tienen en el plato ( les pondremos un antifaz, no me fío mucho de que no los abran si no lo llevan…jejeje). Y este plato es perfecto, distintos sabores, texturas, olores…. Y lo pondré en mis maravillosas mini cocotte. Quedara genial y les encantará. Gracias por las sugerencias