Sardinian-style risotto

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 250 g tomatoes
• 4 tbsp olive oil
• 200 g minced beef or pork or mixed
• ½ jar red wine (Vino Rosso)
• 1 small can of saffron
• 300g risotto
• 30 g butter
• 50 g cheese (Pecorino)
• salt and pepper
• n. B. water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and finely dice the onion. Blanch the tomatoes in boiling water and peel them. Halve the tomatoes, remove the stems, and dice the tomato flesh. Heat 2 tablespoons of olive oil in a saucepan and fry the onions until translucent. Mix in the minced meat, breaking it up and fry for 5 minutes. Deglaze with the red wine. Stir in the tomatoes and bring to a boil. Mix the saffron in 2 tablespoons of warm water and add it. Season to taste with salt and pepper and set aside. In a second saucepan, heat the remaining oil and fry the rice over medium heat until translucent. Then stir into the meat and tomato mixture and bring to a boil. Simmer uncovered over low heat. Bring 700 ml of water to a boil and set aside. Gradually stir 1 ladleful of this into the rice as it absorbs the liquid. Cook the rice in this way for 30 minutes. Stir the butter and freshly grated cheese into the risotto. Garnish with a sprig of oregano, for example, and serve. Serve with the remaining Vino Rosso.