Start by cooking the blueberries in a pan with one-third of the butter. When they are soft turn them into a puree, which you will keep aside. In a saucepan heat 2 tablespoons of oil and brown the finely chopped onion, add the speck cut into strips. Now add the rice, toast it briefly and pour in the stock, one ladleful at a time. Halfway through cooking, add the blueberry puree. Bring the risotto to a simmer and cream with butter and grated cheese. Plate by adding fresh blueberries and pieces of toasted speck.