Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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