Wash the berries such as blueberries, raspberries, blackberries, and red currants, dry them and remove the currants from their cluster.
Clean the onion and finely chop it into small pieces, also prepare the vegetable broth or stock.
In a pan, pour the extra virgin olive oil and the chopped onion, sauté for a couple of minutes and when it starts to brown, add the rice.
Toast the rice for a couple of minutes and then deglaze with the wine.
Once the wine has completely evaporated, add two ladles of broth and continue cooking the rice for 10 minutes.
Add the berries and mint, adjust the salt and cook the rice while stirring so that the rice releases its starch, adding broth as needed.
Finally, mash the berries with a fork so that they release their juice into the risotto.
Once the rice is cooked, remove the pot from the heat, add the knob of butter and stir to make it exceptionally creamy, garnish with some berries, serve hot.
Store for a maximum of 12 hours in the refrigerator.
For those who do not like the mint effect, you can use basil or no aromatic herbs, or sprinkle with grated cheese at the end.
Italy, Sardegna
| Energy (kcal) | 190.91 |
| Carbohydrates (g) | 33.31 |
| of which Sugars (g) | 2 |
| Fat (g) | 2.72 |
| of which Saturates (g) | 1.51 |
| Protein (g) | 2.86 |
| Fiber (g) | 1.1 |
