Saffron Veal Risotto

Ingredients

• 1 package Riso Gallo (Pronto Safran)
• 1 shallot, chopped
• 1 glass dry white wine
• 300 ml vegetable broth (or chicken broth)
• 1 bay leaf
• 50 g hazelnut butter
• 100 g parmesan, aged 72 months
• 150 g veal brie
• 1 garlic clove, chopped
• olive oil
• Chili
• Pepper
• thyme

Instructions

1. 1.

   Sauté the shallot in a little olive oil until translucent. Add the rice and deglaze with white wine. Pour in broth and add the bay leaf. When the rice has absorbed the liquid, add more broth. Repeat this process until the rice reaches the desired consistency (about 12 minutes of cooking).

2. 2.

   Stir in the hazelnut butter and parmesan. Cook the veal brie in a pan with olive oil, garlic, pepper, chili, and thyme. Arrange the veal on top of the saffron risotto and serve.