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A particular risotto yet very easy to prepare, with different ingredients than usual: the Sardinian suckling pig always makes the difference
A simple first course, but perfect even when we have guests for lunch, also because it takes much less than an hour to prepare it.
Sardinian suckling pig risotto is a real explosion of flavors on a plate: not dietetic, but super good.
Sardinian pork risotto
Sardinian suckling pig and Sardinian pecorino, to be faithful to the recipe we must do this. If we can’t find them, even a piece of lean lamb that our butcher and pecorino romano sells to us is fine.
Ingredients:
360 g of rice
150 g of pork pulp
60 g of bacon
60 g of sausage
1 shallot
2 tablespoons of extra virgin olive oil
1/2 glass of dry white wine
250 g of peeled tomatoes
1 packet of saffron
1.2 l of vegetable broth
30 g of grated Sardinian pecorino
Salt to taste
pepper as needed
Preparation: risotto
Different from the usual risotto there are some ingredients, but we prepare this as we are used to. So first let’s prepare the vegetable broth, with fresh vegetables or stock cube (preferably homemade). When it is ready we filter it and always keep it warm.
Then we take a pan large enough to contain the rice as well. Pour the extra virgin olive oil onto the base, then add the peeled and finely chopped shallot together with the bacon cut into small cubes or cubes.
Let’s wait for everything to be seasoned well and then add the pork cut into small cubes together with the sausage deprived of the casing and broken up by hand. Let it brown over low heat for 5 minutes and then deglaze with the white wine, waiting for it to evaporate.
Only at that point do we also add the peeled tomatoes crushed with a fork or directly with our hands and after a minute also the saffron sachet dissolved in half a glass of broth. We salt and pepper slightly, because we don’t know how tasty the sausage is and in any case there is always pecorino at the end.
Let it cook over medium heat for at least 20 minutes and at this point add the rice directly into the pan. We wait 2-3 minutes for it to be flavored and then we begin to add a couple of ladles of broth. When we see that it dries, another ladle and so on until it is cooked.
When the risotto with Sardinian suckling pig is al dente, stir in a generous dose of pecorino, stir well and serve while still hot.
