🇨🇭 Switzerland recipe
Saffron Risotto
In the sun-drenched valleys of Ticino, Swiss Italian culture meets Alpine ingredients in this luxurious risotto perfumed with precious saffron. The village of Mund in Valais grows a small quantity of exceptional saffron that has been cultivated since the 14th century, and it is this Swiss saffron that elevates the dish from simple rice to liquid gold. Finished with aged Sbrinz cheese and butter, it is risotto at its most refined.
Prep10 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 320g Carnaroli or Arborio rice
- Large pinch of saffron threads (about 0.3g)
- 1 litre hot chicken or vegetable stock
- 150ml dry white wine
- 1 medium onion, finely diced
- 80g unsalted butter, divided
- 80g Sbrinz or Parmesan cheese, finely grated
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground white pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 380
- Protein
- 10 g
- Carbs
- 48 g
- Fat
- 16 g
