Valais Saffron Risotto is a luxurious Swiss dish highlighting rare, locally grown Mund Saffron (AOP). Typically, this creamy risotto combines risotto rice (such as Carnaroli) with sautéed onions, white wine, vegetable or meat stock, and is finished with butter, parmesan, and sometimes leeks or cream. It is a creamy, golden-hued delicacy, often reflecting the alpine region’s culinary traditions.

Servings: 4

INGREDIENTS

• • 1 tablespoon of butter
  • 1 onion, finely chopped
  • 2 garlic cloves, pressed
  • 350 g Acquerello carnaroli rice. If Acquerello rice is not available
  • you can use arborio risotto rice
  • 4 tomatoes, peeled, seeded and diced
  • 1-2 teaspoons thyme leaves
  • 1 1/2 teaspoons saffron threads
  • 800 ml meat stock, hot
  • 50 g bacon, diced
  • clarified butter for frying
  • 400 d veal, in small pieces
  • 1/2 teaspoon salt. a little pepper

STEPS

1) Heat butter in a pan

2) sweat slowly the onion and garlic

3) Add risotto rice, cook gently, stirring all the time, until translucent

4) Add the saffron, and stir in gradually the 800 ml of meat stock, keeping the rice just covered by the liquid.

5) Simmer for approximately 25 minutes, until the rice is creamy and al dente.

6) Fry the bacon slowly in a frying pan until crispy, drain on kitchen paper. Wipe pan with kitchen paper.

7) Heat the clarified butter in the same pan and fry the veal in batches for approximately 3 minutes & remove.

8) Season the veal with salt & pepper and stir into the risotto together with the diced bacon, and serve immediately.