Blueberry Risotto With Mascarpone

• 1 12 cups arborio rice
• 2 tablespoons butter
• 250 g blueberries
• 6 cups milk
• 23 cup Splenda granular
• 1 pinch salt
• 1 teaspoon vanilla extract
• 12 cup mascarpone

1. Warm milk in a seperate saucepan and but not boiling.
2. Add butter to the frypan and allow to melt and bubble on a medium heat.
3. Pour in your rice and cook for a minute or so in the butter (I cooked it for longer -- until it was a little bit brown).
4. Add half your blueberries to the pan.
5. Add warm milk one ladle at a time -- only adding a new ladle when the previous one has been absorbed.
6. Add sugar, vanilla and a pinch of salt about half way through the process.
7. Continue adding the milk until all six cups are absorbed.
8. The rice should be aldente at this stage.
9. Stir in the remainder of the Blueberries.
10. Add a big dollop of Mascarpone to each serving.
11. Serves 8.

arborio rice, butter, blueberries, milk, splenda, salt, vanilla, mascarpone

Taken from www.food.com/recipe/blueberry-risotto-with-mascarpone-445990 (may not work)