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  Blueberry-risotto with boletus (cep)
 
Yield: 4 Servings
 
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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