Saffron risotto timbals

Name: saffron risotto timbals
Total time: 30 min
Yield: 4
Ingredients: 1 mespoint saffron; 1 glass dry white wine; 3 tablespoon olive oil; 1 onion finely shredded; 300 gram risotto rice; 500 milliliters vegetable stock hot, from tablet; 4 slice zucchini; 2 twig thyme only the leaves

Try these saffron risotto timbals

Ingredients

Directions

Let the saffron soak in the wine for about 10 minutes.
Heat the oil and fry the onion gently and glassy in about 5 minutes. Add the rice and stir until the grains are covered with oil.
Pour in the saffron wine and a dash of the hot stock and bring to the boil while stirring. Always add broth as most of the moisture is absorbed by the rice and keep stirring constantly over the bottom of the pan. After about 20 minutes the rice is al dente.
Spoon the risotto in a glass of water rinsed and press well. Place a slice of zucchini on it and pour on a plate or put several timbels on a preheated dish.
Sprinkle saffron risotto timbals with pepper and thyme leaves.