Blueberry Risotto With Mascarpone

1. 1

   Warm milk in a seperate saucepan and but not boiling.

2. 2

   Add butter to the frypan and allow to melt and bubble on a medium heat.

3. 3

   Pour in your rice and cook for a minute or so in the butter (I cooked it for longer -- until it was a little bit brown).

4. 4

   Add half your blueberries to the pan.

5. 5

   Add warm milk one ladle at a time -- only adding a new ladle when the previous one has been absorbed.

6. 6

   Add sugar, vanilla and a pinch of salt about half way through the process.

7. 7

   Continue adding the milk until all six cups are absorbed.

8. 8

   The rice should be aldente at this stage.

9. 9

   Stir in the remainder of the Blueberries.

10. 10

    Add a big dollop of Mascarpone to each serving.

No additional tips available.