Risotto ai Frutti di Bosco

Equipment needed : Wide, shallow pan

Maintain a gentle simmer during cooking

In a saucepan, warm the broth.

In a wide, shallow pan, heat the butter and olive oil over medium heat.

Sauté the chopped onion until translucent.

Add the Arborio rice and toast it for a couple of minutes.

Pour in the white wine and cook until it's mostly absorbed.

Begin adding the warm broth one ladle at a time, stirring continuously.

When the rice is creamy and al dente, stir in the assorted berries and sugar to taste.

Remove from heat, stir in chopped fresh mint, season with salt and black pepper, and let it rest for a couple of minutes before serving.