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.