Heat the vegetable or chicken stock and set aside.
In a saute pan, add red wine and rice. Cook on medium and gently stir the rice until the wine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 4-5 cups of stock have been used. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness.
At this point, add the pureed blueberries, salt and brie and stir until the cheese has completely melted. Serve immediately.