for 4 person

Risotto

1 tbsp	butter
1	onion, finely chopped
2	garlic cloves, squeezed
350 g	risotto rice
4	tomatoes, peeled, seedless, diced
2 tsp	thyme leaves
1 ½ tsp	saffron threads
8 dl	meat bouillon, hot

Meat

50 g	diced bacon
	clarified butter for frying
400 g	veal strips
½ tsp	salt
a little	pepper

How it's done

Risotto

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. 20 mins. until the rice is creamy and al dente.

Meat

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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