Classic bruschetta with tomatoes
Preheat oven to 200°C top and bottom heat. Cut the ciabatta bread into slices about 1cm thick. Now roast the slices in the oven for about 5-7min. In the...
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Fine saffron risotto
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Preparation time:
40 min
Difficulty level:
Difficult
Portion:
1
Nutritional values:
1.366
Calories
123 g
Carbohydrates
18 g
Protein
72 g
Fat
Ingredients:
 | Olive oil | 2 Teaspoon |
 | Onion (fresh) | ½ (50 g) |
 | Risotto rice (raw) | 150 g |
 | Water, tap water | 340 ml |
 | Garlic (fresh) | 2 (6 g) |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Parsley (fresh) | 15 g |
 | Saffron | ½ Tablespoon |
 | White wine (12 % by volume, dry) | 190 ml |
 | Margarine (vegetable) | 20 g |
 | Soy cream Cuisine | 150 ml |
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Preparation:
Step 1:
Peel and finely chop the garlic and onions. Heat the olive oil in a large saucepan and sauté the onions for about 3 minutes over medium heat until translucent. Add the garlic and fry for another minute. Add rice, three quarters of the saffron and salt and stir fry for about 2 minutes. Deglaze with white wine and bring to the boil briefly.
Step 2:
Now add a total of 340ml of water in small amounts over medium heat and let it boil down while stirring again and again. The process takes a total of about 10-15minutes Finally, stir in the soy cream and margarine and simmer for another 5-7 minutes, keeping an eye on it and stirring all the time. Season with salt. The rice should have a soft bite and be sloppy.
Step 3:
Now arrange the saffron risotto in a soup plate and sprinkle with the remaining saffron and the parsley. Enjoy.
Macronutrient distribution:
The recipe Fine saffron risotto is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Glass
Kitchen knife
Peeler
Pot
Stove
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