Puschlav Risotto

A delicious mushroom dish for any occasion!

Puschlav: Valley, Grisons, near Poschiavo.

Soak the mushrooms, squeeze them well, reserving 2 dl of the liquid (based on quantities for 4 servings).

Heat the butter (1), add the onions, mushrooms and garlic, stew briefly until soft, extinguish with the red wine. Add the long grain rice and saffron and stir well. Add the soup and the mushroom water, stir and simmer on low heat. Add a small amount of soup if needed. The long grain rice should remain grainy (al dente).

Fold butter (2) and grated cheese into the finished risotto, arrange on preheated gratin plate and keep warm.

Season the veal and dust lightly with flour. Heat the butter (3), add the meat and brown well. Add the cream and cook lightly. Place the cutlets in the center of the gratin dish over the risotto form.

Heat the butter (4) in the frying pan, add the tomatoes and parsley, toss briefly and form over the cutlet.

* From the delicatessen dept. Grocery store

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