Blueberry Risotto with Boletus (Cep)
| Yield: | 4 Servings |
| Categories: | Rice |
| 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 |
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