Sardinian risotto

Sardinian risotto

Risotto alla marinara

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800ml Beef stock
6 tablespoons olive oil
1 small onion, finely chopped
150g lean minced pork
150g lean minced veal
300g risotto rice
3 tablespoons dry red wine
200g polpa di pomodoro or chunky passata
pinch saffron strands
salt
pepper
40g butter
60g mature pecorino cheese, grated

Method

  1. Put the stock in a pan on the stove and bring to a simmer; keep it at simmering point. Heat the olive oil in a flameproof casserole or heavy-based pan, add the onion and fry until soft. Add the minced pork and veal, and fry, stirring from time to time, until the meat is browned and cooked.
  2. Add the rice and stir for a minute or two, then add the wine and let the alcohol evaporate. Add the tomato pulp, saffron and a ladleful of the stock. Stir continuously over the heat, adding stock a ladleful at a time as each addition is absorbed. After 15 minutes, check for the required texture: the rice should be tender, but with a firm bite in the centre, and the risotto should be moist. Taste for seasoning.
  3. When ready take off the heat, mix in the butter and serve, sprinkled with pecorino.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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