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