Sardinian Risotto

Name: Sardinian Risotto (Risotto Sardo)
Cuisine: Spanish
Ingredients: 6 tablespoons olive oil; 75 g (3 oz) aged pecorino cheese, grated; 600 g (1 lb 5 oz) risotto rice; ¼ teaspoon good saffron powder; Salt; 200 ml (7 fl oz) chicken stock; 200 g (7 oz) polpa di pomodoro; 4 tablespoons olive oil; 1 small onion, finely chopped; 40 g (1½ oz) butter; Freshly ground black pepper; 1 small glass of red wine (preferably Sardinian Cannonau); 1 small glass of red wine (preferably Sardinian Cannonau); 250 g (9 oz) minced lean pork or veal; 250 g (9 oz) minced lean pork or veal

Risotto Sardo

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

This risotto does not differ much in principle from the Spanish paella. Considering that Sardinia and Catalonia have many things in common, including some dialect, this is not so surprising. It is, however, very different from the Northern Italian risotto.

Ingredients

6 tablespoons olive oil
600 g (1 lb 5

Europe
Spain
Italy
Starter
Gluten-free
Catalonia
Sardinia
Mediterranean

Method

First make the ragù. Heat the oil in a pan, add the onion and fry gently until softened. Then add the minced meat and fry until brown. Stir in the wine, stock, tomato pulp, saffron and some salt and simmer for 20–25 minutes. Remove from the heat and set the ragù aside.

For the risotto, heat the oil in a pan, add the rice and stir for about 5 minutes over a gentle heat to coat each grain