Modern twists on time-honoured favourites.
Saffron and veal sweetbread risotto
What do you need
- [ ] 300 g Riserva 1856 Carnaroli Risotto rice
- [ ] 100 g butter
- [ ] 1 chopped onion
- [ ] 1 l hot beef stock
- [ ] 200 g veal sweetbreads
- [ ] 2 g saffron threads
- [ ] salt and pepper
Proposed by: Paola and Edvige Gavazzi
How to prepare:
Saffron and veal sweetbread risotto: sauté the chopped onion in a heavy bottomed saucepan in 40 g of butter until softened. Add the rice and fry well until transparent. Add a ladleful of the hot stock and saffron and simmer. As the stock is absorbed add more stock when necessary.
Continue in this way for about 16 minutes. Season to taste. Place the rice in 4 moulds. Meanwhile fry the veal sweetbreads in a knob of butter and a sprig of rosemary. Season to taste. Remove the rice from moulds and garnish with the sweetbreads and serve the saffron and veal sweetbread risotto.