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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Pam Lemus
[email protected]Overall, I was disappointed with this risotto. I would not make it again.
Jessy Aguirre
[email protected]I would not recommend this recipe to anyone. It was a waste of time and money.
S M
[email protected]This recipe was a disaster! The instructions were unclear and the result was a inedible mess.
fornite gamer
[email protected]The rice was overcooked and the overall dish was mushy. I would recommend cooking the rice for a shorter amount of time.
Md Mithun
[email protected]I found this risotto to be a bit bland. I would recommend adding some additional herbs or spices to give it more flavor.
Sedrique Abie
[email protected]This risotto was a bit too salty for my taste. I would recommend using less bottarga or omitting it altogether.
Cheryl Rock
[email protected]I'm not a big fan of seafood, but I still really enjoyed this risotto. The flavors were well-balanced and the texture was perfect.
Maik Ibrar
[email protected]This risotto is the perfect canvas for showcasing the flavors of fresh seafood. I added some shrimp and scallops and it was absolutely divine.
Adeel Armani
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a truly special dish.
Murad Hossen
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the result was a creamy, flavorful dish.
Martin's lanre
[email protected]The saffron gave this risotto a beautiful golden color and a subtle floral flavor. I would definitely recommend using high-quality saffron for the best results.
Suleman Surefullo
[email protected]I've made this risotto several times now and it's always a hit with my family and friends. It's the perfect comfort food for a cold winter night.
Princess Kanneh
[email protected]This risotto was absolutely delicious! The flavors were perfectly balanced and the texture was creamy and al dente.
MD SURUJ JAMAN
[email protected]I'm always looking for new risotto recipes, and this one definitely delivered. The use of bottarga and saffron gave it a unique and flavorful twist.
Star Acosta
[email protected]This risotto was a delightful journey through Sardinian flavors. The combination of saffron, bottarga, and pecorino sardo created a symphony of taste that kept me coming back for more.