Title: Blueberry-Risotto with Boletus (Cep)
Categories: Switzerland Entree Ethnic
Yield: 4 Servings

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

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, Medon-Verlag, ISBN 3-906994-06-6)

previous

next