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Saffron Risotto: Submitted by: Julie Bellwell | Date Added: 1 Aug 2011
Listed in: Main Courses

1 oz smoked bacon (diced or lardons)
1 oz diced cooked ham
7 oz sliced veal fillet
1 pinch saffron
3 1/2 oz peeled tomatoes
14 fl oz low-fat chicken stock
3 1/2 oz raw arborio risotto rice
1 clove garlic and finely chopped thyme
1 3/4 oz finely chopped onions
salt & pepper

Cooking Instructions

1. Brown the diced bacon in its own fat for 5 minutes in the ActiFry. Remove them as soon as they begin to brown.

2. Cook the onions until soft in the bacon fat, then add the rice and cook for 2 minutes.

3. Cut the tomatoes into small dices and add together with the garlic in the ActiFry. Pour in the chicken stock and add the thyme and saffron. Mix and cook for 15 minutes. (Add another 3 1/2 oz water if necessary).

4. When the rice begins to increase in volume, add the veal, ham and the bacon. Stir, adjust the seasoning and cook for about 10 additional minutes. Leave to stand for 3 minutes before serving.

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