swiss safran-risotto
From the Ticino in the Italian part of Switzerland comes this risotto recipe, made with saffron grown in the canton of Valais, the home of raclette cheese. Saffron is made from the dried stigma of crocuses, and gives a delicate flavour and pretty orange yellow colour to sweet and savoury dishes. Ticino is Switzerland’s southernmost canton, and it’s the only where Italian is the official language. Combining the best of German and Italian culture, Swiss saffron risotto is often served with spiced pork sausage. If Sbrinz cheese is not available you may sub Parmesan as they are very similar.
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yield
4 serving(s)
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For swiss safran-risotto
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25 gbutter
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1onion, peeled and finely diced
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200 grisotto rice
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250 mlwhite wine
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825 mlvegetable stock
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pinch of saffron
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100 gsbrinz cheese
How To Make swiss safran-risotto
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1Melt the butter in a large, heavy bottomed saucepan over a low heat. Add the onions, and cook slowly for five or six minutes until they turn soft and translucent
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2Add the rice, shaking the pan so it gets a good coating of butter, and cook for another five minutes.
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3Add the wine and 3/4 of the stock. Turn up the heat and bring the liquid to the boil, then reduce it again and allow to simmer, stirring, until the liquid is absorbed. If necessary, add a little more stock, testing a grain of rice from time to time.
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4When the rice is soft but still retains a little bite (after 20 to 30 minutes), remove from heat and stir in the saffron and cheese.
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5Serve with a green salad and slices of pork sausage.
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