Ingredients
- 250 boletus (fresh)
- 150 blueberries
- 4 bouillon
- 1 onion
- 1 twig thyme
- 80 g butter
- 140 g risotto rice
- 1/2 dl wine (white)
- 3/8 dl olive oil
- 1 pn garlic
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.