Puschlaver Risotto
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Puschlaver Risotto
  Vegetables    Risotto  
Last updated 6/12/2012 12:44:22 AM. Recipe ID 3774. Report a problem with this recipe.
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      Title: Puschlaver risotto
 Categories: Vegetables, Meats, Main dish
      Yield: 4 Servings
 
     30 g  Dried ceps or other mushroom
    100 g  Butter
      1 x  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
      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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Recipe ID 3774 (Apr 03, 2005)

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