Preparation time approximately 45 minutes – serves 4 people


  • 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


  • 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