Risotto with leeks and AOP Mund Saffron recipe | Valais Switzerland
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 …
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Plate
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
- pepper
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