Blueberry Mushroom Risotto

I found this recipe on a Villanova website.  The author noted that the recipe originates from an issue of Australian Vogue in August/September  1993.  It is such an unusual recipe that I could not resist including it in my savory blueberry collection.

Purple Rice (Blueberry Mushroom Risotto)

Ingredients:

Base:
1 cup Arborio rice
2 T olive oil, roughly
1 medium onion, finely chopped
Add-ins:
1/2 lb mushrooms, sliced finely
salt and pepper to taste
1 cup blueberries
3/4 cup dry white wine
4 simmering cups chicken or vegetable broth
Finishers:
1/3 cup freshly grated Parmesan
1 T butter

Instructions

1.    Boil 4 cups of broth.

2. Sauté the onion in olive oil until soft, then over high heat Sauté the mushrooms until they start to sweat.
3. Add the salt and pepper.  Continue stirring until the liquid evaporates.
4. Stir in the blueberries and rice.  Stir for about 1 minute, then pour in the wine until it evaporates.
5. Add the boiling broth a cup or half cup at a time for about 3 1/2 cups.
6. Do a taste test at around 20 minutes after the boiling broth phase.
7. If passed (the test), remove from the heat, add the butter and cheese and stir it all up. If not, add last half cup of broth and continue to stir until rice is al dente.
8. Serve immediately with freshly ground pepper and Parmesan cheese at the table.

Note:

1. Risotto Rosa con Fungi, Australia Vogue Aug/Sep 93, p. 141.

Wild Blueberry Sauteed Mushrooms & Wild Blueberry Maple Atlantic Salmon

These recipes come from the Granite Town Farms website.  Granite Town Farms sells gourmet foods.  The recipes sound simple and delicious!  Click on this link to see why wild blueberries are healthier that cultivated blueberries.  Now I understand why people will pull over on the side of a road to pick berries!  Still, that seems a bit risky to me.

Wild Blueberry Sauteed Mushrooms Served with Wild Blueberry Atlantic Salmon
(by Jessica Stevens)

Wild Blueberry Sauteed Mushrooms
Ingredients
2 cups Mushrooms
¼ cup Wild Blueberries
1/3 cup White Wine
¼ cup Butter
1/3 cup Heavy Cream
Salt and Pepper to Taste

Method
1. Heat frying pan, then add butter, mushrooms and wild blueberries. Saute until soft.
2. Then add salt, pepper and white wine. Saute for 5 min.
3. Then add cream and simmer 5 min more.
4. Place sauteed mushrooms on plate and top with Wild Blueberry Maple Atlantic Salmon

Wild Blueberry Maple Salmon (Served with Wild Blueberry Sauteed Mushrooms)
By Jessica Stevens


INGREDIENTS:
2 portions Atlantic Salmon
1 cup Wild Blueberry Maple Syrup
¼ cup Soy Sauce
1-2 pieces candied ginger

METHOD:
1. Mix soy sauce, Wild Blueberry Maple Syrup, and finely chopped ginger.
2. Pour over Salmon portions (or favorite meat) and let sit for 1 hr. Turn first ½ hr.
3. Bake Salmon for 15 min at 350 F.

Enjoy!