RISOTTO ALLA SARDA
A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto.
Provided by Coasty
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock to boil and then keep simmering.
- Heat oil in wide heavy based pan. Add onion and saute until soft.
- Add meat browning the meat until cooked.
- Add rice and stir for a minute or two, then add wine and let it evaporate.
- Add passata, saffron and a ladleful of boiling stock, stir. Allow rice time to absorb stock before adding more stock.
- Continue adding stock a ladleful at a time until its all used. Cook for a frther 15 mins on low heat until rice is al dente. Season with salt and pepper.
- When cooked, remove from heat and stir in butter and top with cheese.
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Rafel
[email protected]Not bad! The risotto was a bit too salty for my taste, but the flavors were still enjoyable. I'll try it again with less bottarga next time.
Archil Ghibradze
[email protected]This risotto was a hit! The bottarga and saffron gave it a wonderful depth of flavor. The texture was spot-on, with a slight bite to each grain. Highly recommend!
Gopal Bhandri
[email protected]Delicious! I love the combination of bottarga and saffron, it's so unique and flavorful. The risotto was creamy and perfectly cooked. Will definitely be making this again.
Buddha Nath
[email protected]Amazing! The risotto was cooked to perfection and the flavors were divine. The bottarga and saffron added a delightful savoriness and complexity to the dish. Definitely a keeper!
Sujal Pm
[email protected]This risotto was a delightful culinary journey! The flavors of bottarga and saffron blended perfectly, creating a harmonious balance on the palate. The texture was al dente, with just the right amount of chewiness. I highly recommend this recipe to a