Blueberry

Ingredients

250 boletus
1 onion
80 g butter
140 g risotto rice
150 blueberries
1/2 dl wine
4 bouillon
3/8 dl olive oil
1 twig thyme
1 pn garlic

Instructions

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.