Rice and Potato Dishes: Mund Saffron Risotto

Mund Saffron Risotto


  • a little pepper
  • clarified butter to fry
  • 0.5 tsp. salt
  • 1 tbsp. butter
  • 1 onion, finely chopped
  • 2 clove of garlic, pressed
  • 2 tsp. thyme leaves
  • 50 g diced bacon
  • 350 g risotto rice (e.g. S. Andrea)
  • 4 tomatoes, peeled, insides removed, cut into small cubes
  • 1.5 tsp. saffron threads
  • 8 dl meat bouillon hot
  • 400 g strips of veal
Order the ingredients from COOP@home


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 about 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.


  • Rice and Potato Dishes
  • 45 mins Preparation/cooking time: ca. 45m
  • Servings For 4 people
  • Nutrition 526 Kcal