Blueberry Risotto With Boletus (Cep) Recipe

• 8 3/4 ounce Fresh boletus (cep), cleaned, trimed and sliced
• 1 sm Onion, finely minced
• 3/4 ounce Butter
• 5 ounce Risotto rice, unpolished
• 5 1/2 ounce Blueberries
• 1/4 c. White wine, dry
• 1 3/4 c. Bouillon
• 1/4 c. Extra virgin olive oil
• 1 sprg thyme
• 1 x Clove garlic, mashed
• 2 ounce Butter

1. In a saucepan heat the butter and saute/fry the onion.
2. Stir in the rice and the blueberries, saute/fry briefly.
3. Moisten with wine, cook till absorbed; moisten with bouillon and cook till tender.
4. Stir continuously, if necessary add in some bouillon.
5. Season with salt and pepper.
6. In a skillet heat the oil, saute/fry mushrooms, garlic and thyme.
7. Stir the butter into the risotto.
8. Transfer to hot plates and decorates with mushrooms.

boletus, onion, butter, blueberries, white wine, bouillon, extra virgin olive oil, thyme, clove garlic, butter

Taken from cookeatshare.com/recipes/blueberry-risotto-with-boletus-cep-88338 (may not work)