Risotto with Berries

This risotto must be served warm, garnished with fresh berries and mint. Try to match the visual appearance of this dessert to its flavor content.

Ingredients

• cream with a fat content of 22% - 150 ml
• butter - 25 g
• fresh mint - 1 tbsp. l.
• sugar - 1 tbsp. l.
• arborio rice - 200 g
• milk - 500 ml
• ground cinnamon - 1 tsp.
• a mixture of berries (raspberries, blueberries, red currants, blueberries, cherries) - 250 g

Directions

1. Melt butter in a saucepan, add rice and cook, stirring occasionally, for 2 minutes. Boil milk and cream. Add a quarter of the buttercream mixture to the rice and cook, stirring occasionally, until the liquid is absorbed. Add sugar and continue to pour in milk and cream in small portions. This will take approximately 20 minutes.
2. Wash the berries, remove the seeds from the cherries. Set aside some of the berries for decoration, carefully put the rest together with cinnamon in the rice mass. Cook for another 2-3 minutes.