Puschlaver risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | grams | Dried ceps or other mushroom |
| 100 | grams | Butter |
| 1 | x | Onion, chopped fine |
| ⅛ | teaspoon | Saffron, broken up small |
| 1 | decilitre | Red wine |
| 350 | grams | Risotto rice (Arborio) |
| 8 | decilitres | Bouillon |
| 100 | grams | Grated cheese |
| 250 | grams | Veal, cut into thin strips |
| 1 | decilitre | Heavy cream |
| 2 | xes | Tomatoes, skinned and cubed |
| 1 | x | Bunch parsley, chopped fine |
Directions
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.