Wash the blueberries and keep 2 or 3 aside per person to use as decoration.

Put the rest of the blueberries in a saucepan with 15 gms – 1 tbsp of butter. Let them cook on a low fire for 10 minutes or until the blueberries come apart.

Blend them into a smooth paste and sieve them. Keep this purée aside.

To make the broth, put the water and a pinch of salt in the same saucepan where you cooked the blueberries. Heat it on the fire. The water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the water to it.

Put 30 gms – 2 tbsp of butter in a pot and let it melt on a slow fire.

Add the rice and the sliced green onion (reserve some for decoration), mix well and let it cook for 1 or 2 minutes, until it becomes translucent.

Now pour in the red wine and let the alcohol burn off by cooking on a high flame.

Then add enough hot water or stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.

After 15 minutes, add the blueberry purée to the rice and finish cooking. When the rice is ready, put the fire off and add the remaining 30 gms – 2 tbsp of butter to it. Mix well. Cover the pot and let the risotto rest for 1 minute.

Distribute it in the bowls and decorate with the remaining blueberries and green onion.

Serve hot. You can also serve it with some thinly grated Parmigiano Reggiano, but this is optional.