Blueberry-Risotto with Boletus (Cep)

Blueberries in risotto is a Swiss alpine tradition that sounds unusual but makes complete sense once you taste it. The berries cook into the rice from the start, bursting during the slow stir and tinting the grains a gorgeous purple while adding a fruity sweetness that balances the earthy, woodsy boletus (porcini) mushrooms sautéed on top.

The risotto follows classic technique: onion sweated in butter, rice toasted briefly, white wine added and absorbed, then stock ladled in gradually with constant stirring until the rice is tender and creamy. The blueberries go in with the rice at the very beginning so they have time to fully break down and infuse every grain.

Boletus mushrooms sautéed separately in olive oil with garlic and thyme get arranged over each plate of risotto rather than stirred in. Keeping them on top preserves their meaty texture and earthy flavor as a distinct element. A generous knob of butter stirred into the finished risotto makes it glossy and rich.

Chef Tips

• Stir continuously as you add stock. This agitation releases starch from the arborio rice and creates risotto’s signature creaminess
• Add the blueberries with the rice so they have the full cooking time to break down
• Sauté the mushrooms separately and place on top. Stirring them in would break the slices apart and muddy the presentation
• Finish with cold butter stirred in off the heat for maximum creaminess

Variations

• Use dried porcini mushrooms rehydrated in warm water if fresh boletus aren’t available
• Swap blueberries for blackberries for a slightly different berry flavor
• Add a splash of balsamic vinegar to each plate for a tart-sweet accent