| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Rice |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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