| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | Swiss, Main dish | 4 | Servings | |
INGREDIENTS
| 250 | g | 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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