Blueberry-Risotto with Boletus (Cep)

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.