Saffron Risotto From Mouth – Valais

Cut the bacon into small cubes and fry on a low fire. Remove from heat as soon as the bacon cubes have taken on a nice brown color. Sauté the finely chopped onions in the bacon fat until just soft. Add the long grain rice and fry with the onions until golden brown.

Peel the tomatoes, remove the seeds and cut into small cubes. Add diced tomatoes and crushed garlic cloves to the long-grain rice. Pour the soup, add thyme and saffron, stir well.

When the long grain rice starts to swell, add the veal, the ham cut into strips and the bacon cubes. Stir well, season and cook for about 10-15 minutes.

Serve with: a Valais Johannisberg, Dôle or a light Gamay.

Our tip: Use a bacon with a strong taste – this way you give this dish a special touch!

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