Side Pannel
Blueberry Risotto with Boletus (Cep)
Blueberry Risotto with Boletus (Cep)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice
Ingredients List
- 8 3/4 oz Fresh boletus (cep);
- -cleaned, trimed and sliced
- 1 sm Onion; finely chopped
- 3/4 oz Butter
- 5 oz Risotto rice; unpolished
- 5 1/2 oz Blueberries
- 1/4 c White wine; dry
- 1 3/4 c Bouillon
- 1/4 c Olive oil
- 1 Sprig thyme
- 1 Clove garlic; mashed
- 2 oz 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.
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.
Tweet