This risotto does not differ much in principle from the Spanish paella. Considering that Sardinia and Catalonia have many things in common, including some dialect, this is not so surprising. It is, however, very different from the northem\u00a0 Italian risotto.<\/p>\n
Serves:\u00a0<\/strong>6<\/p>\n Ingredients:<\/strong><\/p>\n Ingredients for the rag\u00f9:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n First make the rag\u00f9. Heat the oil in a pan, add the onion and fry gently until softened. Then add the minced meat and fry until brown. Stir in the wine, stock, passata or chopped tomatoes, soffron and some salt and simmer for 20-25 minutes. Remove from the heat and set the rag\u00f9 aside. For the risotto, heat the oil in the pan, add the rice and stir for about 5 minutes over a gentle heat to coat each grain with oil. Gradually add half the rag\u00f9 and stir for 5 minutes. Keep an eye on the moisture level and add some hot water if necessary; the rice will absorb a lot of liquid. Add the rest of the rag\u00f9 and stir for around 10 minutes or until the rice is cooked. The consistency should be quite loose. Stir in the grated cheese, butter and some pepper. Leave to rest for a few minutes and then serve.<\/p>\n","protected":false},"excerpt":{"rendered":" This risotto does not differ much in principle from the Spanish paella. Considering that Sardinia and Catalonia have many things in common, including some dialect, this is not so surprising. It is, however, very different from the northem\u00a0 Italian risotto. Serves:\u00a06 Ingredients: 6 tbsp olive oil 600 g (1 lb 5 oz) risotto rice 75…<\/p>\n\n
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