Cannonau risotto is a recipe that contains all the essence and aromas of Sardinian culture.
The main ingredients of this recipe are, in fact, Cannonau wine and pecorino cheese, which give it a unique smell and flavour and make it the perfect dish to serve when you want to surprise your guests.
Follow our tips to cook an unforgettable Cannonau risotto.
The first step in cooking any risotto, including Cannonau risotto, is to prepare the stock; in this case, it will be a vegetable stock. Start by placing a pot with 1.5l of salted water on the hob and add a carrot, one stick of celery and one peeled onion. Bring it to the boil and cook on a medium heat for at least 10 minutes from when the water starts to boil.
In the meantime, finely chop the shallot. When the stock is ready, brown the chopped shallot in a pan with 3 or 4 tbsp of extra virgin olive oil for around 1 minute, then add the Carnaroli rice and toast it for a couple of minutes while continuing to stir to prevent burning and sticking.
Add the Cannonau wine in three measures and let the alcohol evaporate. Turn down the heat and add some vegetable stock to allow the rice to continue cooking. Stir from time to time, adding more stock as it is absorbed. Continue cooking for around 20 minutes. Midway through cooking, taste and add salt if required.
Once the rice is cooked, turn off the heat and add butter and grated pecorino cheese to your Cannonau risotto, then stir well.
For the risotto:
- Riso Carnaroli 350 g
- Shallots 2
- Cannonau wine 500 ml
- Arborea Butter 20 g
- Pecorino Monreale Fattorie Girau 50 g
- Vegetable stock 1,2 l
- Extra virgin olive oilas required
For the vegetable stock:
- Celery 1 stick
- Carrot 1
- Onion 1
- Water 1,5 l
- SalTas required