Blueberry Risotto with Boletus (Cep)

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Blueberry Risotto with Boletus (Cep) Ingredients

8 3/4 oz Fresh boletus (cep);	1 3/4 c Bouillon
1 sm Onion; finely chopped	1/4 c Olive oil
3/4 oz Butter	1 Sprig thyme
5 oz Risotto rice; unpolished	1 Clove garlic; mashed
5 1/2 oz Blueberries	2 oz Butter
1/4 c White wine; dry

Instructions for Blueberry Risotto with Boletus (Cep)

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@CHNET.CH (RENE GAGNAUX) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BlueberryCuisine: Uncategorized

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