Risotto Alla Sarda
Indulge in the rich, rustic flavors of Sardinia with this Risotto alla Sarda recipe, a comforting dish that blends creamy Arborio rice with the bold taste of Italian sausage, aromatic saffron, and nutty Pecorino cheese. This traditional Italian risotto is elevated with a splash of dry white wine and slow-cooked in warm broth for a velvety, al dente texture that melts in your mouth. The golden hue from saffron threads and the savory depth from sautéed onions and perfectly browned sausage make this risotto a feast for both the eyes and the palate. Perfect for impressing dinner guests or for a cozy night in, Risotto alla Sarda pairs beautifully with a crisp white wine and a side of crusty bread. Get ready to savor every spoonful of this authentic Sardinian classic!
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 200 grams Italian sausage
- 75 grams Pecorino cheese
- 1 medium White onion
- 1 liter Chicken or vegetable broth
- 100 milliliters Dry white wine
- 1 pinch Saffron threads
- 2 tablespoons Olive oil
- 30 grams Unsalted butter
- to taste Salt
- to taste Black pepper
Instructions
Pour the chicken or vegetable broth into a saucepan and keep it warm over low heat.
In a small bowl, soak the saffron threads in 2 tablespoons of warm broth and set aside.
Finely dice the onion and crumble the Italian sausage into small pieces.
Heat the olive oil in a large, deep skillet over medium heat. Add the onion and sauté until soft and translucent, about 3-4 minutes.
Add the sausage pieces to the skillet and cook until browned, about 5-7 minutes, breaking them up into smaller chunks as they cook.
Stir in the Arborio rice and toast it for 1-2 minutes, ensuring every grain is coated in the oil.
Deglaze the pan with the white wine, stirring frequently until the wine has mostly evaporated.
Add a ladleful of warm broth to the rice, stirring constantly. Once the broth is almost absorbed, add another ladleful. Repeat this process for about 20 minutes, or until the rice is cooked al dente and has a creamy texture.
About halfway through cooking, stir in the saffron-infused broth to incorporate its flavor and color.
Once the risotto is cooked, remove the skillet from heat and stir in the unsalted butter and grated Pecorino cheese to create a glossy, creamy finish.
Season with salt and black pepper to taste. Serve immediately, garnishing with additional Pecorino cheese if desired.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 9156 mg | 398% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 677 mg | 52% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
