| 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 From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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