risotto|blueberry

<p>Clean the blueberries keeping a handful aside for garnishing the dish before serving. In a small saucepan, simmer the blueberries with a little butter until they melt slightly. In a separate saucepan, brown the onion, add the rice, simmer with white wine until reduced. Begin pouring in the broth a couple of ladles at a time while stirring. A couple of minutes before it’s fully cooked add blueberries, stir and remove from heat. Let it to cream a few minutes after sprinkling with grated grana cheese.<br>
Serve garnished with fresh blueberries.</p>