Risotto Alla Sarda
A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto.
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INGREDIENTS
Nutrition- 800ml beef stock
- 120ml olive oil
- 1
- 150
- 150
- 300
- 1⁄3cup red wine
- 200g passata
- 1⁄4teaspoon saffron strand
- 40g butter
- 60g pecorino cheese, grated
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DIRECTIONS
- 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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