[cliccare il link per andare alla versione in italiano]
Another season of blackberry picking has started in my neighborhood and it found me ready to explore uncharted territory. After using more mostly to make sorbetto (sorbet), this year I have expanded my repertoire to include plum and blackberry spread (sweetened with honey), and risotto alle more.
About a month ago, I wrote about risotto ai lamponi and the combination of ingredients I devised for raspberries works also very well for blackberries. I actually tried varying a couple of components, but comparison tasting favored the shallot and thyme base. The one variation I hereby propose is the use of fresh mascarpone to finish off the risotto. For the previous dish I used crumbled fresh chèvre: at the time I had not yet discovered the delights of making mascarpone at home.
In summary, for risotto alle more I used the same ingredients in the same quantities as in the recipe for risotto ai lamponi with the following changes:
- 6 oz. of blackberries, instead of raspberries
- 2 tablespoons of mascarpone instead of 1 oz. of fresh chèvre, plus a decorative dollop over each portion, to be mixed into the risotto by the happy recipient.
Having recently started sharing photos unrelated to the subject at hand, I would like to continue with an image of Fern Canyon, a gorgeous place located in Redwood National Park, CA.
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risotto alle more
Mettere 170 g di more 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 more e 2 cucchiai di mascarpone (fatto in casa). Mescolare finché il mascarpone è ben distribuito, poi far riposare il risotto, coperto, per alcuni minuti. Correggere il sale e servire, decorando ogni porzione con un po' di mascarpone.
Ho aggiunto la versione in italiano di questa ricetta per poterla poi inviare a La cucina a colori, raccolta di ricette di Elena di Gnam Gnam.
Beautiful, Simona. How's the taste? Sour, sweet or both?
Posted by: Burcu | September 03, 2008 at 11:40 AM
delicious. I recently did this with melon but I have blackberries on hand.
Posted by: maybelles mom (feeding maybelle) | September 03, 2008 at 04:48 PM
Hey Simone!
By all means, yes..finish it off with mascarpone!
What a gorgeous color here!
Hugs!
Maryann xox
Posted by: Maryann | September 04, 2008 at 02:18 AM
The title of this recipe is already enticing.
Nice photo of fern canyon.
Paz
Posted by: Paz | September 04, 2008 at 08:03 AM
i so love this idea of rice, fruit, mascarpone and thyme. thank you.
Posted by: bee | September 04, 2008 at 09:32 AM
Blackberries don't grow here in our semi dessert climate but enterprising people bring them in from the coast. Of course then they are not FREE but I would gladly pay the price to make some of this risotto:D
Posted by: Bellini Valli | September 05, 2008 at 05:10 AM
I'm trying to think what I would want to pair with this dish: Moscato d'Asti or Brachetto d'Acqui? great dish and post...
Posted by: Jeremy Parzen | September 05, 2008 at 05:15 AM
Love your blog! Glad I found it.
Posted by: Candy | September 05, 2008 at 11:00 AM
Hi Burcu. I'd define it delicately sweet.
I saw your melon risotto! I wonder what other type of fruit we can try next.
Thanks Maryann. Now that I have a ready supply of mascarpone, I am on a roll using it.
Thanks Paz. It is a truly special place.
You are welcome bee.
Interesting piece of information, Valli. I thought blackberries were pretty much ubiquitous.
Thanks Jeremy for your wine suggestions: I know Moscato d'Asti, but nor Brachetto. I must try it.
Hi Candy and welcome. Thanks for the kind words.
Posted by: Simona Carini | September 05, 2008 at 04:41 PM
Simona - that color is fantastic. And with mascarpone, it had to be heavenly!
Posted by: Lori Lynn @ Taste With The Eyes | September 06, 2008 at 11:40 AM
Davvero originale (da premio direi), anche se mi sarà difficile provarlo, non avendo possibilità di raccogliere le more
Ciao
Posted by: lenny | September 06, 2008 at 01:05 PM
Ciao Simona, forse a Milano riesco ad esserci :)
Posted by: Baol | September 07, 2008 at 03:43 AM
This must be lovely, Simona. I think finishing it with a dollop of mascarpone is brilliant. I've made sweet risottos with fall fruits but never summer berries. I'll have to try it now, for sure!
Posted by: Susan from Food Blogga | September 07, 2008 at 06:39 AM
Knowing how delightful your strawberry risotto was, I can imagine this was out of the ball park!
Our berries are coming in with a vengance!
Posted by: Christine | September 07, 2008 at 02:17 PM
Ahhhh... 'More'. My favourite. Memories of scratches all over my hands trying to pick 'more'.
It was worth the pain to fill myself full of them. Now I just need to find a lady who will do your dish for me.. Ciao.. Bruno
Posted by: blorenzutta | September 09, 2008 at 10:20 PM
sperimentazioni con frutti nei piatti salati.....è piaciuta
anche a me questa idea e ho provato gli gnocchi alle prugne....siamo in tema di colori
Posted by: astrofiammante | September 12, 2008 at 07:49 AM
Hi Lori Lynn. It was certainly very good.
Ciao Lenny. Davvero non ci sono more dalle tue parti?
Spero proprio di si', Baol: ci conto.
Risotto lends itself to so many intrpretations. I have more ideas ready to be put into practice, Susan.
If you need to be relieved of some blackberries, Christine, just let me know and I'll be there.
The scratches are an essential part of the more experience, Bruno: they make the berries taste sweeter.
Ciao astro: davvero carina l'idea degli gnocchi alle prugne.
Posted by: Simona Carini | September 12, 2008 at 03:50 PM
Ciao Simona, pensa che ho una pianta di more sul terrazzo ma per il risotto dovrò aspettare un po' !
Posted by: natalia | April 21, 2010 at 12:12 PM
Ciao Natalia: ti auguro di avere delle belle more mature quest'estate.
Posted by: Simona Carini | April 23, 2010 at 08:04 PM