Risotto With Blueberries

Preparation:

Preparation: Clean the blueberries by rubbing them very gently with a damp cloth. Put them in a saucepan with the butter and let them dry over a very gentle heat for a few minutes, stirring. Add the rice, let it flavor while stirring, then add the wine and raise the heat. When the wine has evaporated, start adding the boiling broth in ladles, adding more as it is absorbed. When cooked and with the stove off, add enough milk for a 'wave' risotto. Mix and complete the dish with a few spoonfuls of cheese.