If I had to pick a dish that best represents me, this Blueberry & Shrimp Risotto is the dish I would go with. I choose this dish because it showcases my Italian heritage with a flair for creativity in the kitchen. This is also my go-to dish whenever I want to impress somebody (Yes, this was the first recipe I ever cooked for my boyfriend – needless to say, we have now been dating for over 3 years 🤷♀️)
Now it may sound odd to add blueberries to a savory dish, but you have to trust me. The blueberries add a beautiful color and slight tang without disrupting the delicate flavor of the shrimp. And to make things even fancier, I like to serve it up in an edible asiago cheese bowl…
I recently partnered with a brand to post this video:
And it brought me back memories of when I made this as my first dish on Rachael vs. Guy: Kid’s Cook-Off. The dish really impressed Rachael and Guy, because of how unique and delicious it is (I kid you not, I recently saw Rachael Ray, and she brought up how she still thinks about this risotto.)
Here’s a better recipe video and one that showcases my experience on the show:
So by now, if you’re not curious enough to try it yourself, I will leave well enough alone. But seriously, even if you are skeptical, give it a try. Don’t knock it til you try it!!!
Blueberry & Shrimp Risotto
Ingredients
- 1 tablespoon butter
- 1 shallot, finely chopped
- ½ pint blueberries
- 1 cup arborio rice
- 4 cups chicken broth
- 1 pound shrimp, deveined, tails removed, and chopped
- 1 tablespoon mascarpone cheese
- 2 tablespoons grated Parmigiano-Reggiano cheese
Instructions
- In a pan, melt the butter over medium-low heat and cook the shallot until softened, 4 to 5 minutes.
- Add blueberries, and when shallots turn purple, stir in the rice and toast for about 1 minute.
- Begin adding broth, one ladle at a time, stirring continuously while allowing broth to be absorbed in between ladles.
- When risotto is almost al dente (it should have a bite), about 15 minutes, stir in shrimp and mascarpone.
- Once shrimp are cooked through and opaque, stir in the grated cheese.
- Optionally serve in an Asiago Cheese Bowl.
