Blueberry risotto with boletus (cep)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8¾ | ounce | Fresh boletus (cep); cleaned, trimed and sliced |
| 1 | small | Onion; finely chopped |
| ¾ | ounce | Butter |
| 5 | ounces | Risotto rice; unpolished |
| 5½ | ounce | Blueberries |
| ¼ | cup | White wine; dry |
| 1¾ | cup | Bouillon |
| ¼ | cup | Olive oil |
| 1 | Sprig thyme | |
| 1 | Clove garlic; mashed | |
| 2 | ounces | Butter |
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.
(From: P. Buehrer, The new swiss cuisine, Medon-Verlag, ISBN 3-906994-06-6) R.GAGNAUX@...
(RENE GAGNAUX)
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