John Myers
Contents
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Ingredients
- 1 Small onion
- 1 Clove of garlic
- 3 tbsp Margarine or butter
- 150 ml Red merlot
- 1 pinch Salt
- 400 ml Vegetable broth
- 1 tbsp Honey or maple syrup
- 1 tbsp Balsamic vinegar
- 100 g Blueberries
- 200 g Risotto rice
Instructions
- Melt 1 tablespoons of butter or margarine in a saucepan, add the chopped onion and pressed garlic clove and sauté in them.
- Add rice and steam a little.
- Deglaze with 1dl red wine and let it reduce completely.
- Gradually add the stock until the rice is firm to the bite. Keep stirring and do not let it stick to the bottom.
- Meanwhile, in a small pan, melt 2 tablespoons of butter or margarine and the honey or maple syrup.
- Add the aceto balsamic vinegar, the rest of the wine and salt and reduce a little while stirring.
- Then add the blueberries and let them reduce a little more.
- Arrange the risotto in a plate and then pour the blueberry wine reduction over it.
