Preparation time approximately 45 minutes – serves 4 people

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

Method:

• Heat butter in a pan
• sweat slowly the onion and garlic
• Add risotto rice, cook gently, stirring all the time, until translucent
• Add the saffron, and stir in gradually the 800 ml of meat stock, keeping the rice just covered by the liquid.
• Simmer for approximately 25 minutes, until the rice is creamy and al dente.
• Fry the bacon slowly in a frying pan until crispy, drain on kitchen paper. Wipe pan with kitchen paper.
• Heat the clarified butter in the same pan and fry the veal in batches for approximately 3 minutes & remove.
• Season the veal with salt & pepper and stir into the risotto together with the diced bacon, and serve immediately.

Per person: 11 g fat, 32 g protein, 74 g carbohydrate, 526 calories – recipe & photo from The Swiss Cookbook by Betty Bossi