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| Blueberry Risotto With Boletus (Cep) Recipe |
Category: Rice
Rating:
N/A
Servings: 4
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Ingredients
8 3/4 oz fresh boletus (cep); cleaned, trimed and slice
1 small onion; finely chopped
3/4 oz butter
5 oz risotto rice; unpolished
5 1/2 oz blueberries
1/4 cup white wine; dry
1 3/4 cup bouillon
1/4 cup olive oil
1 sprig thyme
1 clove garlic; mashed
2 oz butter
Cooking Directions:
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.
rice
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