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Mund saffron risotto
25 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 526
  • Fat about 12g
  • Carbohydrates about 74g
  • Protein about 32g
This is needed
This is needed for 4 people
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 350 g risotto rice
  • 2 garlic clove, squeezed
  • 2 tsp thyme leaf
  • 4 tomato, peeled, seedless, diced
  • 1.5 tsp saffron threads
  • clarified butter for frying
  • 8 dl meat bouillon, hot
  • 400 g veal strips
  • 50 g diced bacon
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
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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