Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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