Saffron Risotto

• 50g smoked bacon
• 50g cooked ham
• 300g minced veal
• 1g Mund saffron
• 150g fresh tomatoes
• 1 clove garlic
• Thyme
• 600 ml stock
• 150g rice
• 50g onions
• Salt and pepper

Dice the bacon, fry in its own fat for 5 minutes in the ActiFry pan. Remove as soon as its starts to colour.

Gently fry the finely chopped onions in the bacon fat, add the rice and brown for 2 minutes.

Peel the tomatoes, dice the flesh, finely chop the garlic clove and mix it all in with the rice.Pour on the stock, and add the thyme and saffron. Stir well. Leave to cook.