Puschlaver Risotto

Servings: 4
Ingredients:

30 g  Dried ceps or other mushroom        8 dl Bouillon
100 g  Butter                            100 g  Grated cheese
1 x  Onion, chopped fine               250 g  Veal, cut into thin strips
1/8 ts Saffron, broken up small            1 dl Heavy cream
1 dl Red wine                            2 x  Tomatoes, skinned and cubed
350 g  Risotto rice (Arborio)              1 x  Bunch parsley, chopped fine

Soak the mushrooms, then drain and dry well. Reserve 2 dl of the soaking
liquid. Melt 40 g of the butter in a pan: add the onion, mushrooms, garlic
and saute quickly; then add the red wine and lower the heat so that it’s
partly absorbed. Then add the rice and saffron and stir well. Add the
bouillon and the mushroom-water, stir, and reduce heat to a simmer.
Cook slowly until the liquid is absorbed. The rice should be al dente. –
The butter and grated cheese are tossed in with the risotto when it’s
complete. — Flour the veal lightly and saute it in more butter;
when done, lower the heat and add the cream, stirring carefully. Make a
‘dent’ in the middle of the risotto and ladle the veal-and-cream mixture
into this. As a garnish, saute the tomatoes and parsley in the rest of the
butter, and scatter over the top of the risotto.
Serve.

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