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Blueberry-Risotto with Boletus (cep)
Servings: 4
250 g fresh boletus (cepes), cleaned, trimed and sliced 8.75 oz
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
pinch 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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Risotto 04