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 in the extra virgin olive oil and the chopped onion, sauté it 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 the mint, season with salt and cook the rice, stirring so that it releases its starch, adding broth when the rice needs it.
Finally, use a fork to crush the berries so that they release their juice into the risotto.
Once the rice is cooked, remove the pan from the heat, add the knob of butter and stir to make it exceptionally creamy, garnish with a few berries, and serve it hot.
Keep refrigerated for up to 12 hours.
For those who do not like the mint effect, you can use basil or no aromatic herb at all, or finally sprinkle with grated cheese.
Italia, 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 |
