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