Mund saffron risotto
Intro
A Ticino speciality with a special touch from the Valais: saffron risotto is one of the gems of Swiss cuisine.Swiss saffron risotto is a unique blend of the gastronomic traditions of Ticino and the Valais. The creamy risotto rice is coloured and flavoured with “red gold” from the mountain village of Mund in the Valais. Saffron is a spice that owes its reputation to its rarity and its subtle but unmistakable aroma. A dish to delight every gourmet!
Swiss saffron
Mund in the canton of Valais is the only Swiss community to grow saffron. Its quality is among the best in the world. The dark red saffron strands - the stigma of a variety of crocus - are hand-picked. Up to 360,000 blossoms are required for a kilogram of saffron, so it is no wonder that the "red gold", as it is known, has its price.
| 1 tablespoon |
butter, heat in a pan
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|---|---|
| 1 |
onion, finely chopped
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| 2 |
garlic cloves, pressed sweat slowly
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| 350 g |
risotto rice (e.g. S.Andrea) add, cook gently, stirring all the time, until translucent
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| 4 |
tomatoes, peeled, seeded, diced
|
| 1 - 2 teaspoons |
thyme leaves
|
| 1.5 teaspoons |
saffron threads add, mix
|
| 800 ml |
meat stock, hot stir in gradually, keeping the rice just covered by the liquid. Simmer for approx. 25 minutes, until rice is creamy and al dente
|
| 50 g |
bacon, diced fry slowly in a frying pan until crispy, drain on kitchen paper.
|
|
Wipe pan with kitchen paper
|
|
|
clarified butter for frying, heat in the same pan
|
|
| 400 g |
veal, in small pieces fry in batches for approx. 3 minutes and remove
|
| 0,5 teaspoon |
salt, a little pepper season, stir into the risotto together with the diced bacon, and serve immediately
|
11 g fat, 32 g protein, 74 g carbohydrate
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