Risotto with raspberries

RISOTTO with raspberries 02605 INGREDIENTS for 4 PEOPLE 500 g of rice, a liter of broth, 100 g butter, 50 g fontina cheese, diced 50 g 4 tablespoons crescenza, grated Parmesan cheese, 200 g fresh raspberries, 1/2 cup of dry white wine, 1/2 onion, salt and thyme. wash the raspberries and place on paper towels to dry. Peel and finely chop the onion and Brown it in 50 g of butter; When the onion has taken a beautiful golden color, add the rice and toast well, time in the pot. Wet with wine and let evaporate. Add the broth and continue cooking, stirring occasionally to prevent sticking. At 5 minutes from the end of cooking (the risotto should cook generally about twenty minutes) add the cheese stirring. When cooked salad seasoned with butter. Served after a few minutes of rest, on a serving dish, decorated rice with the raspberries and lemon rind.