Recipe - Blueberry Risotto With Boletus (Cep)

8 Three fourths ounce Fresh boletus (cep);
cleaned, trimed and cut or sliced up
1 small Onion; finely chopped
Three fourths ounce Butter
5 ounce Risotto rice; unpolished
5 One half ounce Blueberries
One fourth cup White wine; dry
1 Three fourths cup Bouillon
One fourth cup Olive oil
1 Sprig thyme
1 Clove garlic; mashed
2 ounce Butter

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, MedonVerlag, ISBN 3906994066)

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.