The 100% cream
Serves: 4 people
Ingredients
320 g Carnaroli rice
1 glass Lambrusco wine
½ red onion
200 g blueberries
200 g smoked scamorza cheese
40 g blanched almond spread
Vegetable broth as needed
Extra virgin olive oil as needed
Salt as needed
Black pepper as needed
Method
Finely chop the red onion.
Heat olive oil in a pot.
Sauté the onion for a few minutes.
Add blueberries and let them release their juices.
Add rice and toast briefly.
Deglaze with Lambrusco.
Continue cooking, adding vegetable broth gradually.
Cook for about 12 minutes, stirring.
Cut smoked scamorza into very small cubes.
Stir in almond cream at the end of cooking.
Add scamorza and mix well.
Season with salt and pepper.
Serve hot.