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!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Pour the chicken or vegetable broth into a saucepan and keep it warm over low heat.

Step 2

In a small bowl, soak the saffron threads in 2 tablespoons of warm broth and set aside.

Step 3

Finely dice the onion and crumble the Italian sausage into small pieces.

Step 4

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.

Step 5

Add the sausage pieces to the skillet and cook until browned, about 5-7 minutes, breaking them up into smaller chunks as they cook.

Step 6

Stir in the Arborio rice and toast it for 1-2 minutes, ensuring every grain is coated in the oil.

Step 7

Deglaze the pan with the white wine, stirring frequently until the wine has mostly evaporated.

Step 8

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.

Step 9

About halfway through cooking, stir in the saffron-infused broth to incorporate its flavor and color.

Step 10

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.

Step 11

Season with salt and black pepper to taste. Serve immediately, garnishing with additional Pecorino cheese if desired.

Nutrition Facts

Serving size	1851.4 grams (1851.4g)

Amount per serving	% Daily Value*
Calories	1985

Total Fat 133.40g	171%
Saturated Fat 54.50g	273%
Polyunsaturated Fat 12.60g
Cholesterol 307mg	102%
Sodium 9157mg	398%
Total Carbohydrate 110.10g	40%
Dietary Fiber 3.70g	13%
Total Sugars 11.00g
Protein 70.30g	141%

Vitamin D 80IU	400%
Calcium 677mg	52%
Iron 5mg	27%
Potassium 1159mg	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.

Source of Calories

Fat: 62.5%

Protein: 14.6%

Carbs: 22.9%