Risotto with Saffron

Ingredients

• Boiled White Round Rice 10 oz
• Parsley ½ bunch
• Sun-Dried Tomatoes 5 pieces
• Pork tenderloin 5 oz
• Mild Chili Spice 0 oz
• Mayonnaise 3 tablespoons
• Allspice berries 2 pieces
• Black Cumin (Cumin) 1 teaspoon
• Saffron 1 tablespoon
• Olive Oil 1 tablespoon
• Sumac ½ teaspoon
• Ground Black Pepper to taste
• Pink Himalayan Salt to taste

Step-by-Step Guide

Step 1

Cook the rice according to the package instructions. During cooking, add saffron, allspice, and cumin.

Step 2

Finely chop the herbs and sun-dried tomatoes.

Step 3

Place the coarsely chopped meat in the heated oil in a skillet. Season with black pepper and sumac.

Step 4

After 2–3 minutes, add salt. Then stir and reduce the heat.

Step 5

Pour in a couple of tablespoons of the rice cooking liquid and simmer over medium heat, stirring occasionally, for about 5 minutes.

Step 6

Add the finely chopped chili and stir. Sauté for another 2 minutes.

Step 7

A couple of minutes before the rice is done, add the tomatoes and herbs. Mix well.

Step 8

Once the rice is ready, remove from heat and add mayonnaise.

Step 9

Add ground black pepper. Add the meat and mix thoroughly.

Step 10

Transfer to a deep dish and serve.