INGREDIENTS (4 servings)

arborio rice / 200 g blueberries / speck or pancetta / a glass of red wine / 1 shallot / vegetable broth / taleggio cheese / butter

Mince the shallot and brown it in a pan with some oil an butter. Add the speck and let it color, then add the rice. Toast the rice for few minutes and simmer with white wine. Cook the rice by adding the broth little by little. Halfway thru add half of the blueberries. Then blend the remains blueberries in the mixer and add them nearly at the end. When the rice is ready, turn off the heat, add some butter and the taleggio cheese and mix until creamy.