Buon appetito!
Sardinian Risotto
Ingredients
4 persons
- 5.5 deciliter broth
- 1 onions
- 4 tablespoons olive oil
- 200 Gram ground meat
- 200 Gram risotto rice
- 460 Gram ELVEA Passata Soffritto
- 1 tablespoons saffron
- 1.5 tablespoons butter
- 40 Gram pecorino
- pepper
- salt
Preparation
-
1
Heat the broth until just below simmering.
-
2
Peel, chop the onion, and sauté it in the oil.
-
3
Add the meat and cook while stirring constantly.
-
4
Add the rice and wine and cook for 2 minutes.
-
5
Add the saffron and passata and let it simmer over low heat.
-
6
Then, stirring constantly, add the broth, ladle by ladle, until the rice is cooked.
-
7
Remove the pan from the heat, stir in the butter and finish with the grated pecorino.
