Blueberry-risotto with boletus (cep)

Yield: 4 Servings

Measure Ingredient
250 grams Fresh Boletus (Cep) 8.75 oz cleaned, trimed and sliced
1 small Onion, finely chopped
20 grams Butter 0.75 oz
140 grams Risotto rice, unpolished 5 oz
150 grams Blueberries 5.5 oz
½ decilitre White wine, dry 1/4 cup
4 decilitres Bouillon 1 3/4 cup
⅜ decilitre Olive oil 1/4 cup
1 \N Twig thyme
1 pinch Garlic, mashed
60 grams 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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