Ingredients
FOR THE RISOTTO:
160g rice
1 basket of blueberries
1 spring of thyme
1 red onion
3 glasses of red wine
Vegetable broth
salt, oil, butter
FOR 2 WAFFLES:
4 grated Grancapra tablespoons
FOR THE SAUCE:
6 grated Grancapra tablespoons
1 small glass of cream
1 saffron bag
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Preparation
SAUCE PREPARATION
In a small pot, heat the Grancapra with the cream in a bain-marie until you get a soft cream. Add the saffron and mix to get a yellow cream.
WAFFLES PREPARATION
In the microwave plate, on a baking paper sheet, pour the Grancapra and mash it in order to obtain 2 circles. Turn on at maximum power for about 1 minute until the cheese stops simmering. Leave to cool down to get crunchy waffles.
RISOTTO PREPARATION
Heat a little oil in a pot and toast the rice. Add half glass of red wine and let it evaporate. Once it has evaporated, add the broth little by little until it’s cooked
in the meantime, chop the blueberries with a mixer ( maybe save some blueberries for the garnish). Once ready, stir the risotto with blueberries and a knob of butter and a little Grancapra cheese. Let it rest for 1 minute.
PRESENTATION
Pour a generous spoon of rice into a flat plate, insert a Grancapra waffle vertically, add the spring of a thyme, a few blueberries half cut. Garnish with a few drops of sauce around it.
