Blueberry Mushroom Risotto

I found this recipe on a Villanova website.  The author noted that the recipe originates from an issue of Australian Vogue in August/September  1993.  It is such an unusual recipe that I could not resist including it in my savory blueberry collection.

Purple Rice (Blueberry Mushroom Risotto)

Ingredients:

Base:
1 cup Arborio rice
2 T olive oil, roughly
1 medium onion, finely chopped
Add-ins:
1/2 lb mushrooms, sliced finely
salt and pepper to taste
1 cup blueberries
3/4 cup dry white wine
4 simmering cups chicken or vegetable broth
Finishers:
1/3 cup freshly grated Parmesan
1 T butter

Instructions

1.    Boil 4 cups of broth.

2. Sauté the onion in olive oil until soft, then over high heat Sauté the mushrooms until they start to sweat.
3. Add the salt and pepper.  Continue stirring until the liquid evaporates.
4. Stir in the blueberries and rice.  Stir for about 1 minute, then pour in the wine until it evaporates.
5. Add the boiling broth a cup or half cup at a time for about 3 1/2 cups.
6. Do a taste test at around 20 minutes after the boiling broth phase.
7. If passed (the test), remove from the heat, add the butter and cheese and stir it all up. If not, add last half cup of broth and continue to stir until rice is al dente.
8. Serve immediately with freshly ground pepper and Parmesan cheese at the table.

Note:

1. Risotto Rosa con Fungi, Australia Vogue Aug/Sep 93, p. 141.