Blueberry-Risotto with Boletus Recipe

Free Recipe Blueberry-Risotto with Boletus

Recipe Type: Free Swedish Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Blueberry-Risotto with Boletus Recipe

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

Blueberry-Risotto with Boletus Preparation

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

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