Risotto With Berries
I was trying to think up something different for my recent LIVE. It was a cold and stormy weekend, perfect for catching up on my reading in front of the fireplace. One of my holiday finds was a copy a my friend Zeke’s, Mom’s cookbook “Italy Cooks”. She had passed in September of 2023 and while Zeke and I often told stories of our mother’s and their respective cookbook adventures, I never had the pleasure of meeting her.
As with many of my favorite kind of cookbooks, including Nigella Lawson’s latest cookbook “Cook, Eat, Repeat” which I’ve mentioned before; Judy Zeidler’s “Italy Cooks” is more than just pages of recipes. It is a collections of stories, of roads traveled and lives led.
So that Sunday, coffee in hand, I began to share in this story of travels to Italy. I was taken with one recipe specifically; Risotto with Berries and I thought it sounded different yet enticing. This savory-sweet recipe, is perfect paired with an arugula salad or grilled salmon or poached fish .
Note: Im not a big fan of risotto usually. But this sweet yet savory version, I truly ended up enjoying and hope you take a chance to explore such an unusual combination.
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Risotto with Berries (Risotto al Frutti) from Judy Zeidler’s “Italy Cooks” cookbook
Ingredients
1/2 cup unsalted butter
1 onion, minced
2-1/2 cups arborio rice
8 to 10 cups vegetable stock or water, heated
1/2 cup blueberries*
1/2 cup strawberries, * hulled and sliced
1/2 cup whole raspberries,* cut in half
1 cup grated Parmesan cheese
1/3 cup cream
Preparation
In a heavy 4-quart pot, heat 4 tablespoons of the butter, add onion and sauté for 2 minutes, until it begins to soften, being careful not to brown.
Add rice, using a wooden spoon, stir for 1 minute, making sure the grains are well coated. Add 1 or 2 ladles of stock, or enough to cover the rice. Cook, stirring constantly, as the stock is absorbed. Continue adding stock a little at a time, until the rice is just tender, 10 to 15
Add the berries and continue cooking, add additional stock as needed. Add remaining butter, Parmesan and cream. Mix well.
Spoon into shallow bowls and serve immediately. Serves 8 to 10.
* This dish is especially good when prepared with wild berries. You can substitute frozen as well.
