Blackberries and Gorgonzola for this colourful and tasty risotto.
Cut finely the onion and brown it in a pan with some oil for a few minutes. Add the rice and mix. Add the wine and the broth till you cover the rice and cook it for about 8 minutes.
In the meantime mash the blackberries and put them in the pan with the rice, keep cooking for about 5 minutes.
Add the Gorgonzola cut in cubes and mix. Whisk the rice with butter and grated cheese.
Place the rice in each plate and sprinkle with fresh parsley. Done!
