Free Recipe Blueberry Risotto with Boletus (Cep)
Recipe Type: R Recipes
Recipe Preparation: cook
Cooking Ingredients for Blueberry Risotto with Boletus (Cep) Recipe
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
Blueberry Risotto with Boletus (Cep) Preparation
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@CHNET.CH (RENE GAGNAUX) REC.FOOD.RECIPES From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 4
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