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Ingredientes
- 8 3/4 ounce Fresh boletus (cep), cleaned, trimed and sliced
- 1 sm Onion, finely minced
- 3/4 ounce Butter
- 5 ounce Risotto rice, unpolished
- 5 1/2 ounce Blueberries
- 1/4 c. White wine, dry
- 1 3/4 c. Bouillon
- 1/4 c. Extra virgin olive oil
- 1 sprg thyme
- 1 x Clove garlic, mashed
- 2 ounce Butter
Direcciones
- In a saucepan heat the butter and saute/fry the onion. Stir in the rice and the blueberries, saute/fry briefly. Moisten with wine, cook till absorbed; moisten with bouillon and cook till tender. Stir continuously, if necessary add in some bouillon. Season with salt and pepper.
- In a skillet heat the oil, saute/fry mushrooms, garlic and thyme. Stir the butter into the risotto. Transfer to hot plates and decorates with mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 262 | 85% |
| Total Fat 29.73g | 37% |
| Saturated Fat 12.03g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 457mg | 19% |
| Potassium 136mg | 4% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.5g | 3% |
| Protein 1.92g | 3% |
