Fresh Boletus (Cep) 8.75 oz cleaned, trimed and sliced
1
sm
Onion, finely chopped
20
g
Butter 0.75 oz
140
g
Risotto rice, unpolished 5 oz
150
g
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
1
pn
Garlic, mashed
60
g
Butter 2 oz
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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