risotto ai lamponi / raspberry risotto

[cliccare il link per andare alla versione in italiano]

This being the year of savory strawberries for me, I made two versions of strawberry risotto, among other dishes. It was then just a matter of time before I tried to make risotto ai lamponi. I have actually already shown a preview of this recipe in the photo on the left, used in the recent post about Italian menu. Among other people, Christine of Christine Cooks tasted the very first rendition of my idea, which, I think, is a good one.

Risotto ai lamponi requires a bit more work than its strawberry cousin, because after puréeing the raspberries, I press them through a strainer to remove the seeds. The dish has a lovely color. In the hands of someone with better food presentation skills, I cannot imagine what decorations can be achieved. In my hands, don't expect visual fireworks: I usually ask my guests to close their eyes and concentrate on the flavor.

Place raspberries (about 6 oz) in a small bowl and add a teaspoon of agave nectar and half a teaspoon of balsamic vinegar. Let lamponi marinate for a couple of hours, then purée and press through a strainer. Set aside.

Bring 2.5 cups of light vegetable broth to a simmer in a small pan. In a larger pan, warm up half to one tablespoon of olive oil, then add a small shallot, finely chopped, and the leaves of two thyme sprigs. Cook on low until the shallot is translucent, then add a cup of Carnaroli or Arborio rice. Let the rice toast for one minute, then add a generous splash of white wine (not cold). Let the wine evaporate, while stirring the rice, then start adding the simmering broth, a ladleful at a time, letting the rice absorb it. Keep the risotto at a nice simmer and stir it at regular intervals. Make sure it never gets dry.

The rice should be soft and creamy, but with some body (slightly al dente). Check it after 15 minutes from the first addition of broth and, if it feels a bit hard at the core, cook it a minute longer, then check again. The risotto is a bit drier than usual at this point, but not for long: add the raspberry purée and 1 oz of fresh chèvre (my favorite is Cypress Grove 's Purple Haze), crumbled. Stir until the cheese is melted, then let the risotto rest, covered, for a few minutes while you gather the guests around the table. Adjust the salt. Serve, and enjoy.

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risotto ai lamponi

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risotto ai lamponi

Mettere 170 g di lamponi in una ciotola e aggiungere un cucchiaino di nettare di agave e mezzo cucchiaino di aceto balsamico. Lasciare marinare per un paio d'ore, poi frullare, e infine passare al setaccio per rimuovere i semini. Mettere da parte.

Portare a ebollizione 600 ml di brodo vegetale leggero. In una pentola, scaldare mezzo cucchiaio di olio d'oliva e aggiungere uno scalogno piccolo tritato finemente e le foglioline di due rametti di timo. Cuocere a fuoco basso per qualche minuto, poi aggiungere 200 g di riso carnaroli o arborio. Tostare il riso per un minuto, poi aggiungere un generoso spruzzo di vino bianco (non freddo). Lasciare evaporare il vino, girando il riso, poi cominciare ad aggiungere il brodo bollente, un mestolo alla volta. Mantenere il riso bagnato col brodo e cuocere, girando ad intervalli regolari.

Assaggiare dopo 15 minuti dalla prima aggiunta di brodo e se il riso è ancora un po' duro al centro, lasciar cuocere un altro minuto, poi assaggiare di nuovo. A questo punto, tenere il risotto un po' più secco del solito. Aggiungere il purè di lamponi e 30 g di caprino a pezzetti. Mescolare finché il formaggio è ben distribuito, poi far riposare il risotto, coperto, per alcuni minuti. Correggere il sale e servire.

Comments

[Lucy]

Simona - despite your protestations, I think this is the most beautiful dish I have seen for some time. I have some lamponi in my freezer right now...mmm...wonderful!

[Jeremy Parzen]

Simona, that dish looks SO good and is just calling out for a glass of Franciacorta.

[Sean]

Simona, I regret that we were sitting mere feet from each other at Americano the other day and didn't manage to chat. I do hope we'll cross paths soon!

[Christine]

I can attest first hand that this risotto was absolutely delicious!

[bee]

what a fantastic dish!! i have tons of homegrown raspberries and would love to try this.

[Simona Carini]

Thanks Lucy, that is very kind of you.

Thanks Jeremy for the kind words and the suggested wine pairing.

Hi Sean. I hope so too. So many nice people, so little time.

Thanks Christine.

That's fantastic, Bee. I wish I could say the same.

[Baol]

Ciao Simona!

[Lori Lynn @ Taste With The Eyes]

Hi Simona - Just the color is enough, it doesn't need any artful presentation. Beautiful!

I like the idea of close your eyes and concentrate on the flavor, in addition to "tasting with the eyes."

[Simona Carini]

Ciao Baol. Le tue visite sono sempre gradite.

Lori Lynn, your images are a great source of inspiration for me. When I visit your blog, I can really taste with my eyes. It's not that I don't have any visual creativity: it's just that it expresses itself in a different craft form.

[Lisa]

My goodness, Simona -- I would never have thought to use berries in risotto. And the Purple Haze; perfect! It looks so pretty, too.

[Simona Carini]

Thanks Lisa. I am certainly glad I tried.

[Marta]

Wow, I haven't checked blogs around in too long. I hadn't seen this wonderful strawberry-risotto cousin. :) I actually never tried it, and it seems like a wonderful idea. :) Grazie :)

[Simona]

It is, Marta: try it and let me know how you liked it.

[Elisa]

Ciao! Con che cosa si può sostituire i nettare di agave?

[Simona Carini]

Ciao Elisa. Prova ad usare un cucchiaino abbondante di zucchero finissimo oppure un cucchiaino di miele liquido (1 cucchiaino = 5 ml). Fammi sapere se lo provi :)