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.



Key Value List
1 tablespoon
butter, heat in a pan
onion, finely chopped
garlic cloves, pressed sweat slowly
350 g
risotto rice (e.g. S.Andrea) add, cook gently, stirring all the time, until translucent
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

Preparation Time

45 min


526 kcal