Puschlaver Risotto Recipe

Puschlaver Risotto Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
30 gram: Dried ceps or other mushroom,
100 gram: Butter,
Onion, chopped fine
1/8 tsp: Saffron, broken up small
1 deciliter: Red wine,
350 gram: Risotto rice, Arborio
8 deciliter: Bouillon,
100 gram: Grated cheese,
250 gram: Veal, cut into thin strips
1 deciliter: Heavy cream,
Tomatoes, skinned and cubed
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 its 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 its 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.


Source from luhu.jp