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Sardinian Risotto with Tomato Sauce recipe

This delightful dish captures the essence of Italian simplicity and the robust flavors of the Mediterranean. Arborio rice, cooked to creamy perfection, is infused with a luscious tomato sauce that sings with the freshness of ripe tomatoes and aromatic herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Main Course, Pasta
Cuisine: Italian
Calories: 467
Ingredients Method Video Notes

Ingredients
  

MATERIALS FOR risotto
  • 65 gr. butter
  • 350 gr. yellow rice
  • spice
MATERIALS FOR tomato sauce
  • 65 gr. lean chopped Pancetta
  • Corn
  • 1 clove garlic
  • ½ celery sprig
  • ½ small onion
  • 1 small bunch parsley
  • 450 gr. chopped tomatoes
  • spice
  • 2 tablespoons grated pecorino cheese

Method
 

  1. Heat 40 gr. butter in a saucepan and saute the rice for a few minutes alatopiperomeno.
  2. Add 1200 gr. boiling water and 2 cubes with broth vegetables, rice, stir gently and absorb water.
  3. Meanwhile, prepare sauce, saute in a little the oil and Pancetta Remove with slotted spoon and leave aside.
  4. Finely chop the garlic, celery, onion and parsley and pour in oil saute the Pancetta and allow them to brown and soften.
  5. Add tomatoes, Adjust seasonings and continue cooking for 15 minutes and pour the Pancetta.
  6. Remove rice from heat, add the remaining butter and grated pecorino and pour it with hot sauce. It is ready for serving.

Video

Notes

To achieve the best results, use high-quality, ripe tomatoes for your sauce. Enhance the depth of flavor by incorporating a mix of fresh herbs such as basil, oregano, and thyme. While traditional risotto requires patience, stirring in the tomato sauce gradually ensures a velvety consistency. Feel free to add a sprinkle of freshly grated Pecorino cheese for a touch of Sardinian authenticity. This versatile dish can be enjoyed on its own or paired with grilled seafood or roasted vegetables.