Risotto with sardinian saffron

Tempo: 40 min

Difficoltà: Medium difficulty

Risotto with sardinian saffron

Delicious, colourful and with a unique aroma: we're talking about saffron. Did you know that Sardinia is Italy's largest producer of this ancient spice, known and used since Roman times?

Saffron is a fundamental element in Sardinian food and wine culture, an irreplaceable flavour in many of its traditional dishes. The organoleptic characteristics of saffron grown on the island are unique. Its particularly strong flavour, high colouring and aromatic power make the so-called Sardinian 'red gold' an excellence. This is why 'Sardinian saffron' has had a protected designation of origin since 2009.

What better way to appreciate all its flavour than in a good risotto?

We propose our recipe for Sardinian saffron risotto. A dish with a golden colour, made with the perfect raw materials to obtain a unique taste and creaminess.

4 people

1 yellow onion
1 litre of vegetable broth
0.5 gr of Sardinian saffron
200 gr of butter
200 g Grana Padano cheese
400 g Carnaroli rice
0.5 cl Janas extra-virgin olive oil

Procedimento:

01.

Bring the previously prepared vegetable broth to the boil. Peel and finely chop the onion and fry it in a little extra virgin olive oil. When the onion is transparent and soft, add the rice and toast it for a few minutes.

02.

Add a few ladles of boiling vegetable broth to start cooking, then the saffron pistils. Continue cooking the risotto for 14 minutes, adding the stock from time to time.

03.

At the end of the cooking time, proceed with the "creaminess" of the risotto: remove the pot from the heat, add the butter and Grana Padano cheese and stir the rice vigorously to form a nice cream.

04.

Serve the risotto with Sardinian saffron immediately and drizzle with extra virgin olive oil.

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