Recipes
54
Switzerland
Ticino risotto
Tessiner risotto
Total cooking time: approx. 21-26 minutes
Utensils required:
bowl with lid (2 litres size)
Ingredients
50
g
streaky bacon
2
tbsp
butter or margarine (20 g)
1
onion (50 g), finely chopped
200 g
round-grain (Arborio) rice
400 ml
meat stock
70
g
Brienz cheese, grated (an alternative is grated
Emmental cheese)
pinch of saffron
1
salt & pepper
Preparation
1.
Dice the bacon. Spread the butter on the bottom of
the bowl. Put in the chopped onion and the bacon,
cover and lightly braise.
2-3 min.
900 W
2. Add the rice and meat stock, bring to the boil and
allow to simmer.
1. 4-6 min.
900 W
2. 15-17 min.
270 W
Leave the rice to stand for about 2 minutes after
cooking.
3. Mix in the cheese and the saffron and taste.
Tip:
Suitable accompaniments are braised chanterelles or
button mushrooms and a mixed salad.
Switzerland
Kohlrabi in dill sauce
Kohlrabi in Dillsauce (2 servings)
Total cooking time: approx. 10-11 minutes
Utensils required: 2 bowls with lids (1 l. size)
Ingredients
400 g
kohlrabi, sliced (approx. 2 heads)
4-5
tbsp
water
2
tbsp
butter or margarine (20 g)
150 ml
cream (crème fraiche)
salt, pepper, nutmeg & paprika
a few drops of lemon juice
1
bunch of dill, finely chopped
Preparation
1. Put the kohlrabi with the water in one of the bowls,
cover and cook. Stir once during cooking.
9-10 min.
900 W
Drain the liquid.
2. Divide the butter in the other bowl, add the cream
and heat uncovered. Do not let it boil!
app. 1 min.
900 W
3. Season the sauce to taste with the salt, spice and
lemon juice. Fold in the dill and pour the sauce over
the kohlrabi. Leave the kohlrabi to stand for about 2
minutes after cooking.
Tip:
Salsify can be substituted for the kohlrabi.
Vegetables, Noodles, Rice and Pasta
R-82FBST English 26/08/2004 08:57 Page 54
