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 know of where saffron is used in threads instead of powder.
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