Ingredients Jump to Instructions ↓

  1. 30 g Dried ceps or other mushroom 

  2. 8 dl Bouillon

  3. 100 g Butter 

  4. 100 g Grated cheese

  5. 1 x Onion, chopped fine 

  6. 250 g Veal, cut into thin strips

  7. 1/8 ts Saffron, broken up small 

  8. 1 dl Heavy cream

  9. 1 dl Red wine 

  10. 2 x Tomatoes, skinned and cubed

  11. 350 g Risotto rice (Arborio) 

  12. 1 x Bunch parsley, chopped fine

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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