Sardinian Risotto

This risotto is very different from the Northern Italian risotto and is more similar to that of the Spanish paella. This was due to the Spaniards, who ruled for centuries, who lent the most pronounced accents to foods and wines of Sardinia. The traditional foods of Sardinia were always more influenced by the land than the sea mainly due to the fact that Sardinia’s coast has always been victim to invasion so the Sardinian people found refuge in the mountainous hinterland of the island. Today, much has changed and now seafood has been embraced by Sardinians. Sardinia is Italy’s leading producer of organic produce. Sardinia, more than any other region, is a land of shepherds, whose Razza Sarda sheep produce some of the best Pecorino cheeses in Italy. For more information click here. This recipe is adapted from Antonio Carluccio’s book, My Favourite Italian Recipes. I love Antonio’s passion for food and when my husband and I were in London in July, we ate at his restaurant, Carluccio’s in South Kensington. Great food and atmosphere!

Serves 6
6 tablespoons olive oil
600g risotto rice (Arborio, Carnaroli or Vialone Nano)
75g Pecorino cheese, grated
40g butter
freshly ground black pepper

For the Ragú
4 tablespoons olive oil
1 small onion, finely chopped
250g minced lean prok or veal
1 small glass of red wine
200ml chicken stock
200g polpa di pomodoro (tomato pulp)
1/4 teaspoon good saffron powder

First make the ragú. Heat the oil in a pan, add onion and fry gently until softened. Then add the minced meat and fry until brown. Stir in the wine, stock, tomato pulp, saffron and simmer for 20-25 minutes. Remove from the heat and set the ragú aside.

For the risotto, heat oil in a pan, add rice and stir for about 5 minutes over a gentle heat to coat each grain with oil. Gradually add half the ragú and stir for 5 minutes. Keep an eye on the moisture level and add some hot water if necessary; the rice will absorb a lot of the liquid. Add the rest of the ragú and stir for 10 minutes or until the rice is cooked. The consistency should be quite loose. Stir in the cheese, butter and some pepper. Leave to rest for a few minutes and then serve.

The Culinary Chase’s Note: This was delicious and very hearty. I only used 300g of risotto as I wanted to be able to taste both rice and meat. Letting this dish sit before serving is key as it allows the flavors to develop.