🫙 From the Spice Rack
Blueberry-Risotto with Boletus (Cep)
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
sideeasy
Ingredients8 items
Ingredients
- 250g fresh boletus (cep) 8.75 oz
- 20g butter 0.75 oz
- 140g risotto rice, unpolished
- 1/2dl white wine, dry 1/4 cup
- 4dl bouillon 1 3/4 cup
- 3/8dl olive oil 1/4 cup
- 1twig thyme
- 1pn garlic, mashed
Directions
- 1
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, unpoli
- 2
Stir in the rice and the blueberries, saute briefly
- 3
Moisten with wine, cook until absorbed
- 4
moisten with bouillon and cook until tender
- 5
Stir continuously, if necessary add some bouillon
- 6
Season with salt and pepper
- 7
In a skillet heat the oil, saute mushrooms, garlic and thyme
- 8
Stir the butter into the risotto