Blueberry-Risotto with Boletus (cep)

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Blueberry-Risotto with Boletus (cep)

From Switzerland

Servings: 4

 

250 g Fresh Boletus (Cep) 8.75 oz

-- cleaned, trimed and

-- sliced

1 sm Onion, finely chopped

20 g vegetable oil 0.75 oz

140 g Risotto rice, unpolished

-- 5 oz

150 g Blueberries 5.5 oz

1/2 dl White wine, dry 1/4 cup

4 dl Bouillon 1 3/4 cup

3/8 dl Olive oil 1/4 cup

1 Twig thyme

1 pn Garlic, mashed

 

In a saucepan heat the vegetable oil 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 olive oil, saute mushrooms, garlic and thyme.

Transfer to warm plates and decorates with mushrooms.

 

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