John Myers
Marmot with Saffron Risotto and Broccoli
The perfect marmot with saffron risotto and broccoli recipe with a picture and simple step-by-step instructions.
- 2 Pc. Marmot
- 400 g Risotto rice
- 3 Can Chanterelles
- Brown sauce
- Broth
- 200 g Broccoli
- Sliced almonds
- Butter
- Olive oil
- Onion
- 2 Pc. Carrots
- White wine
- Red wine
- Cognac
- Saffron powder
- Saffron threads
- Salt
- Pepper
- Parmesan
- Skin and bone the marmot and remove the fat completely. Then salt and pepper the pieces of meat and marinate in red wine with a little carrots and chopped onions and let them steep. Drain, then fry briefly. Pour everything into the brown sauce and simmer.
- Drain the chanterelles and fry them in olive oil with a little onions. Flambé with cognac. Continue to simmer, then add to the sauce.
- For the risotto, fry the diced onions in olive oil. When they are translucent, add rice, continue to fry and finally deglaze with white wine. Let it reduce, then slowly add the stock and continue cooking until the risotto is creamy. Add saffron and a little butter with Parmesan, mix well and serve.
- Simmer the broccoli in salted water until it is firm to the bite. Fry the almond slices with a little butter until golden brown.
- When serving, place the marmot and risotto on a plate, sprinkle saffron threads over the risotto. Next to it, drape broccoli with sliced almonds.
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