Blueberry risotto with boletus (cep)

4 Servings

Ingredients

Quantity Ingredient
8¾ ounce Fresh boletus (cep); cleaned, trimed and sliced
1 small Onion; finely chopped
¾ ounce Butter
5 ounces Risotto rice; unpolished
5½ ounce Blueberries
¼ cup White wine; dry
1¾ cup Bouillon
¼ cup Olive oil
1 Sprig thyme
1 Clove garlic; mashed
2 ounces Butter

Directions

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@...

(RENE GAGNAUX)

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