Blueberry-Risotto with Boletus (Cep)
Yield
4 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
mushrooms, boletus
fresh, cleaned, trimed and sliced |
* |
| 1 | each |
onions
small, finely chopped |
|
| 20 | grams |
butter
|
|
| 140 | grams |
arborio (short-grain) rice
unpolished |
|
| 150 | grams |
blueberries
|
|
| ¼ | cup |
white wine
|
*
|
| 1 ¾ | cup |
chicken broth
|
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
thyme
|
*
|
| 1 | pinch |
garlic
mashed |
*
|
| 60 | grams |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
mushrooms, boletus
fresh, cleaned, trimed and sliced |
* |
| 1 | each |
onions
small, finely chopped |
|
| 2E+1 | grams |
butter
|
|
| 1.4E+2 | grams |
arborio (short-grain) rice
unpolished |
|
| 1.5E+2 | grams |
blueberries
|
|
| 59 | ml |
white wine
|
*
|
| 414 | ml |
chicken broth
|
|
| 59 | ml |
olive oil
|
|
| 1 | each |
thyme
|
*
|
| 1 | pinch |
garlic
mashed |
*
|
| 6E+1 | grams |
butter
|
|
Directions
In a saucepan heat the butter and sauté the onion.
Stir in the rice and the blueberries, sauté briefly.
Moisten with wine, cook until absorbed; moisten with stock and cook until tender.
Stir continuously, if necessary add some bouillon.
Season with salt and pepper. In a skillet heat the oil, sauté mushrooms, garlic and thyme.
Stir the butter into the risotto.
Transfer to warm plates and decorates with mushrooms.
