Blueberry-Risotto with Boletus

4 Servings

Try this Blueberry-Risotto with Boletus recipe, or post your own recipe for Blueberry-Risotto with Boletus

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Blueberry-Risotto with Boletus Ingredients

250 g Fresh Boletus (Cep) 8.75 oz	150 g Blueberries 5.5 oz
cleaned, trimed and	1/2 dl White wine, dry 1/4 cup
sliced	4 dl Bouillon 1 3/4 cup
1 sm Onion, finely chopped	3/8 dl Olive oil 1/4 cup
20 g Butter 0.75 oz	1 Twig thyme
140 g Risotto rice, unpolished	1 pn Garlic, mashed
5 oz	60 g Butter 2 oz

Instructions for Blueberry-Risotto with Boletus

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BlueberryCuisine: Uncategorized