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Blueberry-Risotto with Boletus



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Blueberry-Risotto with Boletus

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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.


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

Serves:

4 Servings
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