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Cooking + Entertaining

Risotto with blueberries and taleggio: the recipe for the refined and original first course

Risotto with blueberries and taleggio: the recipe for the refined and original first course


white onion or shallot

Il risotto with blueberries and taleggio it’s a first course tasty and refined, perfect for a Sunday family lunch or a special dinner with guests. The pleasantly sour taste of blueberries goes perfectly with the sweetness of Taleggio cheese, for a balanced and super creamy. It is a simple preparation that however requires some precautions: the rice is toasted in a pan with a base of onion and butter, blended with red wine and then cooked by adding hot vegetable broth as it is absorbed. Halfway through cooking, add the blueberries cooked in a pan with more butter and then reduced to a puree, giving the risotto a purplish color truly irresistible.

We whipped the risotto with taleggio cheese, but you can add some if you like robiola, smoked provola, gorgonzola or a creamy spreadable cheese. The choice of the variety of rice is fundamental: opt for a Carnaroli or a Vialone nano, the best for this kind of preparation; with large and tapered grains, they keep cooking well, as they contain greater quantities of amylose, and retain a firm consistency and perfectly al dente. For an extra touch, top the risotto with toasted sliced ​​almonds or chopped pistachios.

Find out how to prepare it by following the step by step procedure and advice. If you like fruit risotto, try the strawberry risotto and the pear and gorgonzola one. If you prefer sweets, don’t miss this blueberry cheesecake.

How to prepare risotto with blueberries and taleggio

Rinse the blueberries under cold running water 1.

Dab them with a clean cloth, taking care not to crush them 2.

Chop the onion and sauté it in a saucepan over low heat with 40 grams of butter 3.

Pour in the rice 4stir and toast for 2 minutes.

Add the wine 5 and make it fade.

Pour a ladle of hot broth 6 and cook the risotto, adding more broth as it is absorbed.

Meanwhile, melt the remaining butter in a pan and add the blueberries; cook just a couple of minutes so as not to undo them 7.

Pass the blueberries in the potato masher, keeping a couple of handfuls aside 8.

About halfway through cooking the rice, add the pureed blueberries 9 and mix well.

Cut the taleggio into small chunks 10.

When cooked, turn off the heat and add the taleggio cheese into small pieces 11.

Stir until the cheese has melted well 12. Season with salt and pepper.

Transfer the hot risotto to individual plates, decorate with the remaining blueberries and serve 13.


We recommend preparing the blueberry and taleggio risotto and enjoying it hot at the moment.

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