Yield: 4 Servings
Measure | 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 \N | Sprig thyme |
1 \N | Clove garlic; mashed |
2 ounces | Butter |
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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