450 g Arborio rice / 200 g frozen mushrooms / 120 g blueberries / 50 g grated parmesan / 10 g dry mushrooms / 1 shallot / white wine / butter / vegetable broth / extravirgin olive oil / salt
Leave the dry mushrooms in a bowl with some water. Mince the shallot and brown it in a pan with a drop of oil and some butter. Wring the mushrooms, dice them and add them in the pan. Straight afterward add the frozen mushrooms. Cook for some minutes so that they lose the water, then add the rice, season with salt and let it toast. Simmer with white wine and cook the risotto while slowly adding the vegetable broth. In another pan cook the blueberries for some minutes with some butter and salt. Just before the risotto is ready, add the blueberries. Take the pan off the heat and add the parmesan and butter, slowly mixing it.