Blueberry Risotto Fritters with Blueberry-ginger Sauce

Blueberry Risotto Fritters with Blueberry-Ginger Sauce

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Ingredients

Blueberry Risotto Fritters Ingredients

  • 1⁄4 cup arborio rice
  • Salt as needed
  • 1 cup milk
  • 1 envelope (1⁄4 ounce) yeast, dry
  • 1-1⁄3 cups flour, unsifted all-purpose
  • Sugar as needed
  • 1⁄2 cup blueberries
  • 1⁄4 teaspoon cinnamon, ground
  • 1⁄16 teaspoon cardamom, ground
  • Vegetable oil as needed

Blueberry Ginger Sauce Ingredients

  • 1⁄2 cup sugar
  • 1-1⁄2 tablespoons fresh ginger, peeled and grated
  • 4 cups blueberries
  • Vanilla ice cream or gelato as needed

Instructions

  1. In a small pan over high heat, bring 1 cup water to a boil
  2. Stir in rice and 1⁄8 teaspoon salt
  3. Cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes
  4. Drain rice and set aside to cool
  5. Meanwhile, in a small pan over low heat, heat the milk until bubbles form at the edge
  6. Set aside to cool to 100° to 110° F
  7. When cooled, sprinkle yeast over milk and allow to soften for 5 minutes, then whisk until combined
  8. In a medium bowl, combine flour, 1 tablespoon sugar and ½ teaspoon salt
  9. Add yeast mixture and stir until smooth
  10. Fold in rice and blueberries, cover, and set aside in a warm place until mixture doubles in size, about 30 minutes
  11. Combine ½ cup sugar with the cinnamon, cardamom, and 1⁄16 teaspoon salt
  12. Set aside
  13. Prepare the Blueberry Ginger Sauce: In a small pan over high heat, stir 2⁄3 cup water, ½ cup sugar and fresh ginger
  14. Bring to a boil and cook 1 minute
  15. In a large bowl, place 4 cups fresh blueberries and pour the hot ginger syrup over and stir to combine
  16. Set aside
  17. Just before serving, in a medium pan, over medium-high heat, bring 3 inches vegetable oil to 375° F
  18. Make fritters by dropping 3 to 5 heaping tablespoons of the dough at a time into the hot oil and fry until golden on one side
  19. Turn fritters and fry until golden on the other side, about 5 minutes in all
  20. Remove fritters to paper towels with a slotted spoon to drain
  21. Repeat with remaining dough to make about 30 fritters
  22. To serve, toss warm fritters in the sugar and spice mixture
  23. Arrange 4 fritters on a dessert plate
  24. Place another fritter on top of them
  25. Add a scoop of ice cream and top with Blueberry Ginger Sauce

About This Recipe

Recipe by Pastry Chef Rebecca Masson The Red Cat, New York, NY

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