- 1 pack of BuonoNaturale mushroom risotto
- 1 small white onion
- 80 grams of white wine
- 50 gr red wine
- 50 gr grated Parmesan cheese
- 150 gr butter
- 100 grams of soft goat cheese
- 50 gr of low-fat yogurt
- 1 pack of fresh blueberries
- 70% dark chocolate
Melt the goat cheese in a bain-marie with 50 grams of low-fat yogurt.
Shell the blueberries, leave a whole bunch.
Chop 25 grams of white onion, sauté with a knob of butter, add the shelled blueberries and simmer with a spoonful of sugar and red wine for 10 minutes. Pass it all by strainer. Set aside the sauce obtained.
Toast the rice in a pan with 50 grams of butter or olive oil, sprinkle with white wine and continue cooking with hot water without ever stopping boiling.
A termine della cottura:
Stir over heat with Parmesan and butter.
Pour the very soft rice into the dishes and season with goat fondue, a little cranberry sauce, some fresh blueberry.
Finally the chocolate. Previously chilled in the fridge, grate it with a grater in front of your guests.