Risotto Alla Sarda

Ingredients

Saffron threads

1 teaspoon

Warm water

2 tablespoons (for saffron)

Unsalted butter

3 tablespoons

Cured pork (e.g., pancetta or guanciale)

150 grams, diced

Pecorino cheese

100 grams, grated

Onion

1 medium, finely chopped

White wine

1/2 cup

Chicken or vegetable broth

4 cups, kept warm

Arborio rice

1 cup

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water and set aside.
2. 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.
3. Add the finely chopped onion to the pan and cook until translucent, about 3-4 minutes.
4. 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.
5. Pour in the white wine and cook until it evaporates, stirring constantly to enhance the flavor.
6. 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.
7. 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.
8. 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.
9. Serve the Risotto alla Sarda hot, garnished with chopped fresh parsley for a burst of color and freshness.