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Blueberry-Risotto with Boletus

Recipes »  Side Dish  »  Rice

Try this Blueberry-Risotto with Boletus recipe, or contribute your own. "Main dishes" and "Swiss" are two of the tags cooks chose for Blueberry-Risotto with Boletus.

Yield: 4 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Blueberry

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Servings          
Original recipe makes 4 Servings
140 gRisotto rice, unpolished
20 gButter 0.75 oz
60 gButter 2 oz
1/2 dlWhite wine, dry 1/4 cup
4 dlBouillon 1 3/4 cup
150 gBlueberries 5.5 oz
250 gFresh Boletus (Cep) 8.75 oz
3/8 dlOlive oil 1/4 cup
cleaned, trimed and
1 smOnion, finely chopped
1 Twig thyme
5 oz
sliced
1 pnGarlic, mashed

Blueberry-Risotto with Boletus Preparation

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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Tags

  1. Swiss
  2. Main dishes
  3. Blueberries
  4. Blueberries
  5. Garlic
  6. Butter
  7. Olive oil
  8. Onion
  9. Rice
  10. Wine
  11. White wine
  12. Blueberry
  13. Dinner

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