Recipe - Blueberry-Risotto With Boletus

250 g Fresh Boletus (Cep) 8.75 oz
cleaned, trimed and
cut or sliced up
1 small Onion, finely chopped
20 g Butter 0.75 oz
140 g Risotto rice, unpolished
5 oz
150 g Blueberries 5.5 oz
One half dl White wine, dry One fourth cup
4 dl Bouillon 1 Three fourths cup
3/8 dl Olive oil One fourth cup
1 Twig thyme
1 pn Garlic, mashed
60 g Butter 2 oz

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