Name: Risotto Sardo allo Zafferano (Sardinian Saffron Risotto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 300 g/11 oz pork, such as hand or shoulder, finely cubed; 500 g/1 ¼ lb/scant 3 cups risotto rice, such as arborio, carnaroli or vialone nano; 75 g/3 oz pork dripping, lard or white cooking fat or pork belly; 50 g/2 oz/⅔ cup freshly grated pecorino cheese, plus extra to serve; 300 g/11 oz ripe tomatoes; 1 large onion, finely chopped; a pinch of saffron threads, soaked in a little warm water; sea salt and ground black pepper; 1.5 litres/2 ½ pints/6 ¼ cups pork stock, simmering; 90 ml/6 tbsp dry white wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This unusual risotto is from Sardinia, where small quantities of rice are grown, which means that risotto should form part of the local menu, however it does not usually appear, despite this very traditional recipe. Saffron also grows on this beautiful island, although, disappointingly, it seldom appears in the island’s repertoire of recipes. On the occasions that it does, such as in this intensely flavoured and coloured dish, it really is superb. This is the only region of Italy that I kno