Puschlaver Risotto

30 g Dried ceps or other mushroom 8 dl Bouillon
100 g Butter 100 g Grated cheese
1 x Onion, chopped fine 250 g Veal, cut into thin strips
1/8 ts Saffron, broken up small 1 dl Heavy cream
1 dl Red wine 2 x Tomatoes, skinned and cubed
350 g Risotto rice (Arborio) 1 x Bunch parsley, chopped fine
4 servings
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.