This unusual combo came from The Flavour Thesaurus, a book by Niki Segnit – immediately got my attention to try it! (amongst several other flavour combos I’ve never tried before)

Onions, garlic, butter, dash of white wine (Giesen Sauv Blanc in this case), portobello mushrooms, softness of the al dente rissotto rice mixed together in comforting harmony, and to top it off, generous shavings of tasty or parmesan cheese.

The occassional burst of blueberry – its sweetness and crunchy/bursty texture cutting through some of the rich, creamy rissotto density (feedback courtesy of my bro-in-law, one of my taste testers).

Both mushroom and blueberries have a similar earthiness that go hand in hand. Kinda makes you feel like part of the audience to a performic duet sung by these earthy plants.

Both equally gentle, not one dominating the other. I loved eating as much as making it!