Fruit risotto, now that’s an idea. This would work perfectly as a side for roast pork, lamb or venison and is also good by itself. This is not a dessert. For those folks who are still scared to make risotto then I do not know what to tell you except suck it up.
- 6 cups vegetable stock simmering on low
- 2 tbsp butter
- 1 vidalia onion diced very fine
- 2 cups arborio rice
- 1/4 cup dry sherry
- 2 cups blueberries + 2 tbsp
- 2 tbsp chopped basil
Melt butter in a large saute pan, then caramelize onion over low heat. Add rice and stir to coat. Saute for a minute then add sherry and cook until absorbed. Add two cups blueberries and one cup stock. Cook until absorbed over medium heat. Continue to add stock as it is absorbed until rice is al dente. While liquid is absorbed crush blueberries with spoon to release juices into dish. Add basil and more stock. Continue to add stock until risotto is creamy and soft. Let stand 10 minutes then serve topped with fresh blueberries as garnish.