Blueberry-risotto with boletus (cep)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Fresh Boletus (Cep) 8.75 oz cleaned, trimed and sliced |
| 1 | small | Onion, finely chopped |
| 20 | grams | Butter 0.75 oz |
| 140 | grams | Risotto rice, unpolished 5 oz |
| 150 | grams | Blueberries 5.5 oz |
| ½ | decilitre | White wine, dry 1/4 cup |
| 4 | decilitres | Bouillon 1 3/4 cup |
| ⅜ | decilitre | Olive oil 1/4 cup |
| 1 | Twig thyme | |
| 1 | pinch | Garlic, mashed |
| 60 | grams | Butter 2 oz |
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.
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