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Blueberry-Risotto With Boletus (Cep) Recipe
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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 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.
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