Cooking Recipe Puschlaver Risotto
Recipe Ingredients
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.