Instructions: 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 its 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 its 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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