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If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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Julia is right, of course, but if you didn't learn to cook when you were a child you have to start somewhere. I began teaching myself to cook when I was six or seven and received my first cookbook for my eighth birthday. I loved the process of cooking at least as much as the final results, and sometimes more so. It was the exploration of ingredients, the alchemy of transforming them, and my growing ability to make foods taste delicious that enchanted me.

If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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Jun 20, 2019,

Cooking

Blueberry Risotto with Blueberry Relish

Print

Northern California's blueberry season is just getting started and it looks like it will be a great year for the berry. Although the fruit is most commonly enjoyed in desserts, its savory possibilities are endless and delicious.

Photo Credit: Gina Jordan

If you have an option, use Legacy blueberries in this voluptuous risotto. Legacy berries have brighter floral top notes. They also have more acidity than other varieties, making them ideal in savory dishes. Vialone Nano is one of three Italian short-grain rices used in risotto. It is the most delicate and the creamiest and it is my default choice. Next best is Carnaroli. The most common, Arborio, is the driest and least interesting of the three.

• Serves 3 to 4
• Prep Time: 15 Min
• Cook Time: 30 Min
• 

Ingredients

3 cups blueberries, rinsed
1 pear, peeled, cored, and cut into small dice
2 teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
2 shallots, minced
Juice of 1 lemon
Kosher salt
White pepper in a mill
Several pinches of ground clove
Sugar, as needed
⅓ cup Thai basil leaves, torn into pieces
2 tablespoons butter
1 tablespoon olive oil
1 ¼ cups Vialone Nano or Carnaroli rice
5 cups homemade chicken broth or stock
3 tablespoons creme fraiche

Directions

1. First, make the Blueberry Relish. To do so, set aside half the blueberries. Put the remaining blueberries into a small saucepan, along with the diced pear, half the ginger, the apple cider vinegar, half the shallots, and half the lemon juice. Season with salt and several turns of white pepper. Add a pinch or two of ground clove. Set over low heat until the berries soften. Remove from the heat, taste, and, if the relish is a bit flat, add a bit of sugar and a pinch more salt. Stir, cool to room temperature, stir in half the basil, cover, and set aside.

2. Put the butter and olive oil into a wide deep pan, such as a saucier, and set over medium low heat. Add the remaining shallot and sauté until soft and fragrant, about 7 to 8 minutes. Do not let it brown.

3. Add the rice, increase the heat to medium and cook, stirring constantly, until each grain is milky white, about 2 to 3 minutes. Add half the remaining blueberries and stir. Reduce the heat to medium, add 1/2 cup of the stock and stir until it is absorbed by the rice. Continue adding stock and stirring until the rice is just tender, about 18 minutes. (If stock runs low, add water.) When there is about 3/4 cup of stock remaining, fold in the remaining blueberries.

4. Add half the remaining stock, stir and taste; correct for salt and pepper. Add the remaining blueberries and the last of the stock and stir until the liquid is absorbed. Stir in the creme fraiche and remove from the heat. At this point, the risotto should be loose but not too soupy. If necessary, thin with a little hot broth or water.

5. Ladle the risotto into soup plates. Top each portion with a dollop of the relish and a bit of the remaining basil. Enjoy right away

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