Mund Saffron Risotto


45m
Preparation/cooking time: ca. 45m

Servings
For 4 people


Nutritional Information

Contains 526 Kcal, 32g Protein, 74g Carbohydrates, 12g Fat


Ingredients

  • 1 tbsp. butter
  • 1 onion, finely chopped
  • 2 clove of garlic, pressed
  • 350 g risotto rice (e.g. S. Andrea)
  • 4 tomatoes, peeled, insides removed, cut into small cubes
  • 2 tsp. thyme leaves
  • 1.5 tsp. saffron threads
  • 8 dl meat bouillon hot
  • 50 g diced bacon
  • clarified butter to fry
  • 400 g strips of veal
  • 0.5 tsp. salt
  • a little pepper

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Instructions

  • Heat the butter, sauté the onion and garlic, add the rice and sauté until translucent, stirring constantly. Add the tomatoes, thyme and saffron, mix. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 25 mins. until the rice is creamy and al dente.
  • Slowly fry the bacon in a frying pan until crispy, then drain on kitchen paper. Wipe out the pan. Heat the butter in the same pan, fry the meat in batches for approx. 3 mins. each batch, remove, season, mix into the risotto with the bacon, serve immediately.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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