Blunzen Risotto with Bacon Sauce

2. coarsely crush the caraway seeds in a mortar. Briefly caramelize the sugar in a small saucepan until light brown, extinguish with 50-60 ml water.

Add the caraway seeds. Bring to the boil until the sugar has dissolved. Mix in butter with a whisk to thicken. Immediately remove from heat, do not make more. Then prepare the asparagus spears and the risotto, and then it’s just as ready for the final spurt.

Remove the peel from the asparagus spears and cut the ends into small pieces. Cut the asparagus diagonally into small slices.

Next, pole asparagus is in season – but only for a good two months of the year. In other months, Tiefenbacher uses parsnips, salsify or parsley roots. They are prepared in the same way and are just as suitable for short roasting.

For the risotto, start by finely dicing the garlic and shallot. Boil port wine in a small saucepan, uncovered, to 3 tbsp. Remove the skin from the apples and the bluntzes. Finely dice both on the spot. Heat poultry stock. Smoke the sausage. “There are two reasons for this,” Tiefenbacher explains. “The light smoky flavor harmonizes with the acidity of the apples. And the sausage is firmer, so it doesn’t fall apart as quickly as fresh blunzen.” 5. Start the risotto. Melt butter in a saucepan.

Sauté garlic, shallots and long grain rice briefly in it until soft. Extinguish with white wine. Gradually add the hot stock and season with salt and pepper.

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