We made a little experiment a few days ago and we decided to post it on our blog.
It may sound like a really unusual recipe, especially Mortadella in a risotto…but the final result is delicious! We don’t have the exact quantities for the ingredients, because when we made it we didn’t know if it was going to be good or not…but we took some photos!
For the broth
For the risotto
Rice (Arborio type)
Pecorino Sardo cheese
EV olive oil
First thing to do is to prepare the broth to cook the risotto. Put onion, tomato and celery in salted water and let them boil;
cut the pumpkin in small pieces and pan-fry it with EV olive oil, a clove of garlic and a little bit of salt;
cut Mortadella in small pieces and pan-fry it with a little bit of EV olive oil, until it becomes brownish;
cut the almonds and roast them a little bit in a pan;
make a sauce with the pumpkin and add it to the rice;
when the rice is ready add the Pecorino Sardo cheese and let it melt;