Risotto with mirtilli, milk cream, cocoa beans and lavanda

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INGREDIENTS – Recipe for 6 px

• 480 g Carnaroli Rice LA VERONESE®
• n. 2 Spring Onions
• 250 g fresh Cranberries
• 150 g Compote of Blueberries
• 80 g grated Parmesan Cheese
• 100 ml. Dairy- Free Milk Cream
• 50 g salted Butter
• 50 g of Cocoa Beans
• Lavender leaves and seeds q.s.
• Vegetable Broth q.s.
• Cold Water q.s.
• Salt to taste
• Pepper as needed
• Olive Oil q.s.

METHOD

1. Clean and cut the leek into rounds, then make it brown in a pot with olive oil.
2. Add rice and toast, then continue cooking with warm vegetable broth.
3. At the same time, with a mixer, whip the fresh blueberries together with their mixture and cold water.
4. Toward half-cook, add the mixture of blueberries to the risotto.
5. Stir risotto to make it dense with butter and Parmigiano Reggiano.
6. Serve the risotto with the cream of milk, cocoa beans, fresh blueberries and some lavender leaves and seeds.