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.