Risotto with blueberries

Preparation steps

• Place the finely chopped shallots (or one small onion) on the olive oil, add the rice, increase the heat and toast it for two minutes, stirring constantly, then add the Prosecco and wait for it to evaporate.
• Add a portion of the hot stock and blueberries (leave a little on the side to decorate the plate) Continue to cook for another 15 minutes on medium heat, gradually adding the hot stock, and stir frequently.
• Towards the end, add salt and pepper, turn off the heat, add the cheese and mix everything well to melt the cheese. Cover and let rest for a few minutes. Garnish the risotto with a few blueberries and a couple of mint leaves. Sprinkle with parmesan if desired.