Entrée: Italy – Risotto ai Frutti di Bosco (Berry-Infused Risotto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 cup (200 g) Arborio rice
2 tbsp (30 g) butter
1 small onion, finely chopped
4 cups (960 ml) chicken or vegetable broth
1 cup (240 ml) whipping cream
1 / 4 cup (35 g) fresh blackberries
1 / 4 cup (30 g) fresh raspberries
1 / 2 cup (50 g) Parmesan cheese, grated
Salt and pepper, to taste

Instructions

1. Sauté the Onion: Melt butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
   
2. Cook the Risotto: Add Arborio rice to the pan and stir for 1-2 minutes until lightly toasted. Gradually add the broth, one ladle at a time, stirring constantly. Wait until each addition of broth is absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the whipping cream, Parmesan cheese, blackberries, raspberries, salt, and pepper. Cook for another 2-3 minutes, gently stirring to incorporate the berries and create a creamy texture. Serve warm.

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These recipes deliver unique takes on classic entrées, creatively incorporating the creamy, fruity elements typically found in desserts.