Blueberry Risotto with Boletus

8 3/4 oz Fresh boletus (cep); cleaned, trimed and sliced
1 sm Onion; finely chopped
3/4 oz Butter
5 oz Risotto rice; unpolished
5 1/2 oz Blueberries
1/4 c White wine; dry
1 3/4 c Bouillon
1/4 c Olive oil
1 Sprig thyme
1 Clove garlic; mashed
2 oz 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.

Blueberry Risotto with Boletus printer friendly version located here. (Just the recipe. Nothing else.)
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