Blueberry-Risotto with Boletus

Ready in 1h

Try this Blueberry-Risotto with Boletus recipe, or contribute your own.


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

Original recipe makes 4 Servings



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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