Mund Saffron Risotto

Preparation/cooking time: ca. 45m

For 4 people

Nutritional Information

Contains 526 Kcal


  • 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

View these products


  • 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

Save these products to a list

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home