Blueberry-risotto with boletus (cep)
Yield: 4 Servings
Ingredients:
- 250 g Fresh Boletus (Cep) 8.75 oz -- cleaned trimed and -- sliced
- 1 sm Onion finely chopped
- 20 g Butter 0.75 oz
- 140 g Risotto rice unpolished -- 5 oz
- 150 g Blueberries 5.5 oz
- 1/2 dl White wine dry 1/4 cup
- 4 dl Bouillon 1 3/4 cup
- 3/8 dl Olive oil 1/4 cup
- 1 Twig thyme
- 1 pn Garlic mashed
- 60 g Butter 2 oz
Instructions:
In a saucepan heat the butter and saute the onion. Stir in the rice and the blueberries saute briefly. Moisten with wine cook until absorbed; moisten with bouillon and cook until tender. Stir continuously if necessary add some bouillon. Season with salt and pepper. In a skillet heat the oil saute mushrooms garlic and thyme. Stir the butter into the risotto. Transfer to warm plates and decorates with mushrooms.
