Saffron Risotto with Fat Liver (Safranrisotto mit Gänsepastete)

Name: Saffron Risotto with Fat Liver (Safranrisotto mit Gänsepastete)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Chicken broth (instant); 1 little box Saffron powder; 1 medium onion; 4 TABLESPOONS Olive oil; 320 g Arborio Risotto Rice; 200 ml White wine; 200 g Goose pate (alternatively fine liver sausage); 60 g Parmesan (piece); 50 g Butter; 7-10 Tbsp salt, pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Chicken broth (instant)
1 little box Saffron powder
1 medium onion
4 TABLESPOONS Olive oil
320 g Arborio Risotto Rice
200 ml White wine
200 g Goose pate (alternatively fine liver sausage)
60 g Parmesan (piece)
50 g Butter
7-10 Tbsp salt, pepper

Directions

1
Dissolve the stock in a good 1 l boiling water. Stir in saffron, keep hot. Peel onion and chop very finely. Heat the oil in a large pot. Fry the onion in it until transparent. Add rice and roast for 1-2 minutes while stirring until the rice grains start to "crackle".
2
Deglaze with wine and continue stirring at low heat until it has evaporated. Slowly add some hot stock and stir from time to time. As soon as the rice has absorbed the broth, add broth again and again.
3
Simmer rice open at low heat for 18-20 minutes. Stir again and again so that nothing sticks. Add some stock until the rice is creamy but still al dente.
4
Cut the pâté into 4 slices. Grate the parmesan. Fold butter and parmesan into the finished risotto. Season with salt and pepper. Let it rest for 1 minute. Arrange the risotto on plates with 1 slice of goose pâté each.