Recipes

Risotto with leeks and AOP Mund Saffron

Name: Risotto with leeks and AOP Mund Saffron
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300 g risotto rice; 200 g leeks; 1 onion; 2 dl Valais white wine; 1 l water; 2 cube or 2 tsp vegetable stock; 2 tbsp olive oil; 1 dose of AOP Mund Saffron; 2 tbsp crème fraîche; 100 g grated Raclette du Valais AOP cheese; Salt and pepper

Category
Main Course
Difficulty
Easy
Nutritional value / pers.
512 kcal
Total time
35 min
Preparation time
15 min
Cooking time
20 min

Preparation

Peel and chop the onion.
Boil the water with the vegetable stock in a saucepan and place continuously over a low heat.
Wash the leeks and slice thinly.
Pour the olive oil in a saucepan and brown the chopped onion and leeks for a few minutes.
Add the rice and mix until the grains are translucent.
Add the white wine and stir until absorbed.
Once the wine has evaporated, add the vegetable stock with a ladle and stir to reduce. Repeat the operation for about 20 min, until the rice is cooked.
Remove the saucepan from the heat and then scatter the saffron, the crème fraiche and the half of the Raclette cheese over the rice. Season. Stir well.
Serve in shallow plates and sprinkle with the other half of the Raclette cheese.