Risotto alla Sarda

Name: Risotto alla Sarda (Sardinian risotto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tbsp red dry wine; 300 g risotto rice; 150 g lean minced veal; 150 g lean minced pork; salt and pepper; pinch of saffron strands; 200 g polpa di pomodoro or chunky passata; 200 g polpa di pomodoro or chunky passata; 1 small onion, finely chopped; 6 tbsp olive oil; about 800 ml beef stock; salt and pepper; 40 g butter; 60 g mature Pecorino cheese, freshly grated

Sardinian risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This tasty pork, veal and tomato risotto is flavoured with Sardinia’s prized saffron. This was a surprise risotto for me, but it’s excellent.

Ingredients

about 800 ml beef stock
6 tbsp olive oil
1

Europe
Italy
Main course
Gluten-free
Mediterranean
Sardinia

Method

Put the stock in a pan on the hob and bring to a simmer; keep it at simmering point.

Heat the olive oil in a flameproof casserole or heavy-based pan, add the onion and fry until soft. Add the minced pork and veal, and fry, stirring from time to time, until it is browned and cooked.

Add the rice and stir for a minute or two, then add the wine and let the alcohol evaporate.