Sardinian risotto
Instructions
Chop the bacon and onion and sauté them with two tablespoons of oil in a saucepan; combine the pork (or sausage) into small pieces, chopped tomato pulp, and saffron.
Saute well, add salt, pepper and bring the meat for doneness.
Add the rice, seasoning stirring with a wooden spoon and cook together, little by little, the boiling broth.
Serve the cheese aside.
Ingredients and dosing for 4 persons
- 300 g of rice
- 200 g of pork (or sausage)
- 200 g of tomato pulp
- 1 slice of bacon
- Pin 1 of saffron
- 2 tablespoons of grated pecorino cheese
- == 1 small onion
- 80 cl of broth
- Little of olive oil
- Salt
- Pepper