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
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.