Blueberry-Risotto with Boletus (Cep)
- From: r.gagnaux@chnet.ch (Rene Gagnaux)
-
- Date: Wed, 27 Oct 1993 11:00:00 +0100
-
Categories: Switzerland, Main dish
Servings: 4
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)
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