My Blueberry Risotto

Ingredients x4 people:

• Carnaroli rice 340g
• Fresh blueberries 180g
• Vegetable broth 1L
• White wine 100mL
• Milk cream 40g
• White onion 1
• Parmesan 60g
• Butter 60g
• Salt & pepper qb
• Oil evo 15mL

Procedure:

We wash 180g of blueberries under running water and dry them, dabbing them with a cloth. Finely chop an onion and brown it, in a saucepan with a handle, with 15mL of evo oil and half of the butter, turning it with a wooden spoon. Add 150g of blueberries and cook with the onion for a couple of minutes. At this point add the rice and let it toast for a couple of minutes taking care to turn it continuously. Then add 100mL of white wine that will have to fade completely until it loses the alcoholic part. Once the wine has evaporated, let's add the boiling broth, one ladle at a time, for the whole cooking time which will be 17-19 minutes, continuing to turn with a wooden ladle so that it doesn't stick to the saucepan.

Next to the cooking, add the cream and Parmesan cheese, cook for two more minutes, turn off the heat, add salt and pepper, stir in the remaining butter and serve. 

Tips:

• Garnish the dish with the remaining fresh blueberries.