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Receta Blueberry Risotto With Boletus (Cep)
by Global Cookbook

Blueberry Risotto With Boletus (Cep)
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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

  1. 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.
  2. 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.