Blueberry Risotto Recipe
1. Bring the stock to a boil.
2. Melted butter in another pan add onion and cook over low heat, stirring occasionally for five minutes until softened.
3. Add the rice, rice and cook, stirring constantly until the grains are coated in butter.
4. Sprinkling the wine and it has evaporated.
5. Set aside 2 tablespoons of the blueberries and had the remaining to the pan.
6. Add a leg full of hot and cook, stirring, it has been absorbed.
7. Continue adding the stock, illegal at a time, and stirring until each addition has been absorbed.
8. This will take 18 to 20 minutes.
9. When the rice is tender, stirring the cream and transferred to a warm serving dish.
Garnish with the reserved blueberries and serve with Parmigiano-Reggiano.