Mund saffron risotto

Mund saffron risotto

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 526 kcal
, Fat: 12 g
, Carbohydrate: 74 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp butter
1 onion, finely chopped
2 garlic cloves, pressed
350 g risotto rice (e.g. S. Andrea)
4 tomatoes, peeled, deseeded, diced
2 tsp thyme leaves
1 ½ tsp saffron threads
8 dl meat bouillon, hot
50 g diced bacon
clarified butter for frying
400 g veal strips
½ tsp salt
a little pepper
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How it's done

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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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