Risotto Alla Sarda (saffron-infused Sardinian Risotto)

Risotto alla Sarda, or Saffron-infused Sardinian Risotto, is a classic dish from the beautiful island of Sardinia. This creamy and flavorful risotto is infused with the golden hues of saffron and is a perfect representation of the island's rich culinary heritage.

Risotto Alla Sarda (saffron-infused Sardinian Risotto)

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon saffron threads
  • 1/2 cup grated Pecorino cheese
  • Salt and pepper to taste

Instructions

  1. In a small bowl, steep the saffron threads in 2 tablespoons of hot broth and set aside.
  2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  3. Add the Arborio rice to the pan and stir to coat the grains with the oil, toasting for 2-3 minutes.
  4. Pour in the white wine and stir until it is completely absorbed by the rice.
  5. Begin adding the broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. After about 15 minutes, add the saffron-infused broth to the rice and continue stirring.
  7. Once the rice is creamy and al dente, remove the pan from the heat and stir in the grated Pecorino cheese. Season with salt and pepper to taste.
  8. Let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pan Small bowl Stirring spoon

Tools

Cutting board Knife Grater

Serving suggestions

Serve the Risotto alla Sarda with a crisp white wine and a side of fresh salad for a complete Sardinian dining experience.

Tips & tricks

For the best results, use high-quality saffron threads and Pecorino cheese for an authentic flavor.

Cost

$15