Saffron risotto with Pecorino Sardo P.D.O.
Saffron risotto with Pecorino Sardo P.D.O.
INGREDIENTS (servings 6)

500 g / 1 lb. carnaroli rice

1 liter or more (5 cups) of vegetable broth

100 gr / ¼ lb. of Pecorino Sardo Dolce P.D.O.

100 gr / ¼ lb. of Pecorino Sardo Maturo P.D.O.

1 medium onion, very finely chopped

Extra virgin olive oil

1,5 gr of saffron

1 glass of dry white wine

Salt to taste


Prepare a vegetable broth. Finely chop the onion. Cut the Pecorino Sardo mild cheese into little cubes, and grate the Pecorino Sardo mature cheese. In a heavy-based saucepan, cook the chopped onion in 2 tablespoons of extra virgin oil, until slightly dry. Slightly cook the rice with the onion, stirring constantly with a wooden spoon. Add the white wine and continue stirring until absorbed. Add in 2 cups of broth until absorbed. Add in another 2 cups of broth, along with salt and saffron. Let the mixture boil for about 15 minutes, while continuing to stir and adding more broth little by little. When the rice is ready, stir in the Pecorino Sardo Dolce cubes. Continue to cook until creamy. Serve warm, with a dusting of the grated Pecorino Sardo Maturo.