Risotto with Blueberries and Fontina DOP Alpeggio cheese

• In a pan put the oil, shallot or onion, sauté for a few minutes and add the blueberries (leave a handful aside to decorate the dish) *.
• Stir and toast the rice for a few minutes, deglaze with wine.
• Add the stock a little at a time and stir.
• Bring to the boil, then cream off the heat with diced Fontina Dop Alpeggio.
• Adjust salt if necessary.
• Serve the blueberry and Fontina Dop Alpeggio risotto still hot, decorate the dish with fresh blueberries and, if you like, edible flowers.

*Blueberries can also be blended before being added to the rice.