Melt 1 tablespoons of butter or margarine in a saucepan, add the chopped onion and pressed garlic clove and sauté in them.
Add rice and steam a little.
Deglaze with 1dl red wine and let it reduce completely.
Gradually add the stock until the rice is firm to the bite. Keep stirring and do not let it stick to the bottom.
Meanwhile, in a small pan, melt 2 tablespoons of butter or margarine and the honey or maple syrup.
Add the aceto balsamic vinegar, the rest of the wine and salt and reduce a little while stirring.
Then add the blueberries and let them reduce a little more.
Arrange the risotto in a plate and then pour the blueberry wine reduction over it.