Risotto with Saffron and Sweetbreads




Rating: 3.67 / 5.00 (85 Votes)


Total time: 30 min

Servings: 2.0 (servings)

Ingredients:















Instructions:

For the risotto with saffron and sweetbreads, first sauté the shallot with a little olive oil until translucent. Add the rice and deglaze with the white wine. Pour in soup and add the bay leaf. When the rice has absorbed the soup, add soup. Repeat this process until the rice reaches the desired consistency (about 12 minutes cooking time).

Stir in the hazelnut butter and Parmesan cheese. Fry the sweetbreads in a pan with a little olive oil, garlic, pepper, chili and thyme.

Arrange the sweetbreads on the saffron rice and serve the finished risotto with saffron and sweetbreads.

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