Title: Puschlaver Risotto
Categories: Vegetable Meat Main
Yield: 4 Servings
| 30 | g | Dried ceps or other mushroom |
| 100 | g | Butter |
| | | Onion, chopped fine |
| 1/8 | ts | Saffron, broken up small |
| 1 | dl | Red wine |
| 350 | g | Risotto rice (Arborio) |
| 8 | dl | Bouillon |
| 100 | g | Grated cheese |
| 250 | g | Veal, cut into thin strips |
| 1 | dl | Heavy cream |
| 2 | x | Tomatoes, skinned and cubed |
| | | 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.