Name: Blueberry Risotto with Mushrooms
Ingredients: 250 gram fresh boletus (cepes), cleaned, trimed and sliced 8.75 oz; 1 sm onion, finely chopped; 20 gram butter 0.75 oz; 140 gram risotto rice, unpolished 5 oz; 150 gram 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; pinch garlic, mashed; 60 gram butter 2 oz

Blueberry Risotto with Mushrooms

Ingredients

250 grams fresh boletus (cepes), cleaned, trimed and sliced 8.75 oz
1 sm onion, finely chopped
20 grams butter 0.75 oz
140 grams risotto rice, unpolished 5 oz
150 grams 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
pinch garlic, mashed
60 grams butter 2 oz

Instructions

Servings: 4. 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.