Mund saffron risotto

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

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


  • 1 tbsp butter
  • 350 g risotto rice (e.g. S. Andrea)
  • 2 garlic clove, pressed
  • 1 onions, finely chopped
  • 4 tomato, peeled, deseeded, diced
  • 1.5 tsp saffron threads
  • 2 tsp thyme leaf
  • 8 dl meat bouillon, hot
  • 50 g diced bacon
  • clarified butter for frying
  • 400 g veal strips
  • 0.5 tsp salt
  • a little pepper

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  • 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 approx. 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.

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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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