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  Recipe Home » Misc » Blueberry-Risotto With Boletus (Cep)
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  Blueberry-Risotto With Boletus (Cep)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 140
Ingredients:
250 g Fresh Boletus (Cep) 8.75 oz - cleaned, trimed and - sliced
1 small Onion, finely chopped
20 g Butter 0.75 oz
140 g Risotto rice, unpolished - 5 oz
150 g Blueberries 5.5 oz
1/2 deciliter White wine, dry 1/4 cup
4 deciliter Bouillon 1 3/4 cup
3/8 deciliter Olive oil 1/4 cup
1 Twig thyme
1 pinch Garlic, mashed
60 g Butter 2 oz
Instructions:
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.
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