Blueberry and goat blue cheese risotto

For 4 servings:

• 1 + 1/2 cups Carnaroli rice (320 g)
• 1 cup fresh blueberries (150 g)
• 1 small white onion, finely chopped
• 1/4 cup white wine (60 g)
• 5 oz goat blue cheese, divided (150 g)
• 2 tbsp butter (30 g)
• Extra virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste
• 1/2 cup grated Parmesan cheese (50 g)
• 4 cups vegetable broth, kept warm (1 liter)
• 3 sprigs fresh thyme

• Bring the vegetable broth to a boil and keep it warm over low heat.
• In a saucepan, melt 2 knobs of butter with fresh thyme and blueberries. Season with salt and cook over medium heat for 10 minutes, lowering the heat as needed to avoid reducing the mixture too much.
• In another saucepan, melt 2 knobs of butter with the chopped onion and sauté for 2 minutes. Add the rice, season with salt, and toast lightly. Deglaze with white wine, then begin adding the vegetable broth gradually, stirring often.
• Dice the goat blue cheese and melt 1 + 3/4 oz (50 g) with a splash of milk over a double boiler, ensuring it doesn’t overheat.
• After 10 minutes, remove the thyme from the blueberry mixture and fold it into the risotto. Set aside 4 teaspoons of the blueberry sauce for final decoration.
• Cook the risotto for an additional 4 minutes, then turn off the heat. Stir in the remaining goat blue cheese, 2 knobs of butter, Parmesan, and fresh thyme for a creamy texture.
• Serve the risotto topped with the goat blue cheese fondue and the reserved blueberry sauce.

Buon Appetito!