Teresa's Recipes
Risotto Alla Sarda
Risotto alla Sarda is a luxurious and comforting dish that embodies the rich culinary heritage of Sardinia. Infused with delicate strands of saffron and creamy pecorino cheese, this risotto is elevated by the savory notes of crispy cured pork, making it a perfect centerpiece for any gathering. Each spoonful of this creamy risotto brings a taste of Sardinia's beautiful landscapes and rich traditions, ensuring a delightful dining experience that warms the soul.
Ingredients
- 1 teaspoon Saffron threads
- 2 tablespoons (for saffron) Warm water
- 3 tablespoons Unsalted butter
- 150 grams, diced Cured pork (e.g., pancetta or guanciale)
- 100 grams, grated Pecorino cheese
- 1 medium, finely chopped Onion
- 1/2 cup White wine
- 4 cups, kept warm Chicken or vegetable broth
- 1 cup Arborio rice
- 2 tablespoons, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 55g
- Protein: 15g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water and set aside.
- In a large saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the diced cured pork and cook until crispy and golden brown, about 5-7 minutes.
- Add the finely chopped onion to the pan and cook until translucent, about 3-4 minutes.
- Stir in the Arborio rice, ensuring each grain is coated with the flavorful butter and pork mixture. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the white wine and cook until it evaporates, stirring constantly to enhance the flavor.
- Begin adding the warm chicken or vegetable broth, one ladleful at a time. Stir constantly and allow each addition to be absorbed before adding the next, which should take about 20 minutes.
- After approximately 15 minutes of cooking, when the rice is almost al dente, stir in the dissolved saffron and continue stirring until the rice is creamy and fully cooked.
- Remove the risotto from heat and stir in the grated pecorino cheese until melted and well combined. Adjust seasoning with salt and pepper to taste.
- Serve the Risotto alla Sarda hot, garnished with chopped fresh parsley for a burst of color and freshness.
Tips
- For a vegetarian version, omit the cured pork and use a vegetable broth. You can add sautéed mushrooms for a savory depth.
- Experiment with different cheeses, such as Parmesan, if pecorino is not available, but the authentic flavor comes from the pecorino.
- Serve with a side of crusty bread and a simple green salad for a complete meal.