Saffron risotto with ratatouille

Method

1. 

   1Vegetables

   Heat the oil in a frying pan. Fry the vegetables for approx. 5 mins, then remove.

2. 

   2Ratatouille

   In the same pan, sweat the onion and garlic for approx. 2 mins. Add the tomato purée and sweat briefly. Pour in the tomatoes, water and stock, then add the herbs, bay leaf and sugar. Return the vegetables to the pan and simmer gently for approx. 10 mins. Add the rosemary, remove the bay leaf and leave to infuse for approx. 5 mins. Stir in the cornflour and bring briefly to the boil until the sauce thickens. Season with salt and pepper and keep warm.

3. 

   3Risotto

   Bring the water to the boil with the stock powder and saffron, then keep warm. Heat the oil in a pan. Sweat the onion and rice until the rice is translucent. Deglaze with the wine and reduce. Gradually add the hot stock and simmer for approx. 18 mins, stirring occasionally, until the rice is creamy and al dente.

4. 

   4Finishing

   Remove the pan from the heat. Stir the mascarpone and cheese into the risotto and season with salt.

5. 

   5Serving

   Serve the risotto with the ratatouille and sprinkle with Sbrinz.

Tip:

Make the ratatouille first: it can be kept warm while the risotto simmers.

Variation:

Use Parmesan or Gruyère instead of Graubünden mountain cheese.

Goes well with:

A green leaf salad.