Blueberry-coconut risotto

2 servings

30 minutes

Blueberry-coconut risotto is an amazing blend of Italian culinary traditions and tropical notes. Historically, risotto is associated with rich creamy flavors, but in this version, it gains lightness and exotic freshness. The velvety structure of Arborio perfectly absorbs coconut milk, creating a delicate creamy texture, while the blueberry puree adds fruity tartness and depth of flavor. White chocolate completes the composition with exquisite sweetness, while floral sugar and coconut flakes give the dish a unique aroma. This risotto is not just a dessert but a true gastronomic experience that unfolds with every bite.

Energy value per serving

• Calories: 890.3
• Proteins: 10.6g
• Fats: 55.3g
• Carbohydrates: 85.4g

Ingredients

• Arborio rice: 100 g
• Butter: 20 g
• White semi-sweet wine: 0.5 glass
• Blueberry: 0.8 glass
• Coconut milk: 400 ml
• Lime zest: 1 tbsp
• Sugar: 1 tbsp
• Flower sugar: 1 tbsp
• Coconut flakes: 2 tbsp
• White chocolate: 45 g

Cooking steps

1. Melt half of the chocolate in a water bath and pour it into the bottom of two silicone muffin molds. Sprinkle with 1 tablespoon of floral sugar and place in the refrigerator to set.

   Required ingredients:

   • White chocolate: 45 g
   • Flower sugar: 1 tablespoon

2. Set aside 1/4 cup of blueberries for decoration, puree the rest with an immersion blender.

   Required ingredients:

   • Blueberry: 0.8 glass

3. Pour coconut milk into a saucepan, add lime zest, and heat over medium heat. Keep warm.

   Required ingredients:

   • Coconut milk: 400 ml
   • Lime zest: 1 tablespoon

4. Heat the butter in a pan and sauté the rice until translucent. Pour in the wine and let it evaporate. Start adding coconut milk one ladle at a time (do not add the next portion until the previous one is absorbed by the rice). After 15 minutes of cooking, add sugar, 1 tablespoon of flower sugar, and blueberry puree. After another two minutes, taste the rice: it usually cooks for about 17 minutes to al dente. Once the rice has the desired texture, remove the pan from the heat, add the remaining grated white chocolate, cover, and let it sit for a few minutes.

   Required ingredients:

   • Butter: 20 g
   • Arborio rice: 100 g
   • White semi-sweet wine: 0.5 glass
   • Coconut milk: 400 ml
   • Sugar: 1 tablespoon
   • Flower sugar: 1 tablespoon
   • Blueberry: 0.8 glass
   • White chocolate: 45 g

5. For serving, place the risotto on plates, sprinkle with coconut flakes and remaining floral sugar. Put the reserved blueberries in the center of the plate. Take the chocolate discs out of the fridge and decorate the dish with them.

   Required ingredients:

   • Coconut flakes: 2 tablespoons
   • Flower sugar: 1 tablespoon
   • Blueberry: 0.8 glass