Blueberry-risotto With Boletus (cep) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
250 gram: Fresh Boletus (Cep) 8.75 oz, cleaned, trimed and - sliced
1 small: Onion, finely chopped
20 gram: Butter,
0.75 ounce: ,
140 gram: Risotto rice, unpolished, 5 oz
150 gram: Blueberries,
5.5 ounce: ,
1/2 deciliter: White wine, dry
1/4 cup: ,
4 deciliter: Bouillon,
1 3/4 cup: ,
3/8 deciliter: Olive oil,
1/4 cup: ,
1: Twig thyme,
1 pinch: Garlic, mashed
60 gram: Butter,
2 ounce: ,
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.
Source from luhu.jp
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.
Source from luhu.jp