This is a Sardinian risotto, and to be frank I'm not sure why it's Soffocato -- perhaps because the rice is overcome by the meat and the tomatoes? If so, the result is certainly to our benefit. To serve 6-8:
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 2 1/2 cups (500 g) short-grained rice
- 1 pound (450 g) veal, cubed
- 1/2 cup olive oil
- An onion, finely sliced
- 2 leaves fresh sage
- 1/2 pound (200 g) ripe tomatoes, blanched, peeled, seeded, chopped, and drained
- Boiling water or beef broth
- A pinch of saffron
- An egg
- 2 cups freshly grated pecorino Sardo (use Pecorino Toscano or Parmigiano rather than Romano)
Preparation:
Heat the oil, sauté the onion and the sage until the onion is translucent, add the meat and continue cooking, turning the pieces until they're browned on all sides, salt to taste, reduce the heat, and simmer for a few minutes. Add the tomatoes and continue cooking, adding some warm water.
While the meat is cooking heat your oven to 380 F (190 C).
When the meat is almost done stir in the rice and continue cooking, stirring and adding broth until the rice is done. Dilute the saffron in a quarter cup of broth or water, stir it into the rice, and transfer the mixture into an oven-proof serving dish. Beat the egg, spread it over the rice, dust the rice with the cheese, and bake it until golden. Serve hot.
While the meat is cooking heat your oven to 380 F (190 C).
When the meat is almost done stir in the rice and continue cooking, stirring and adding broth until the rice is done. Dilute the saffron in a quarter cup of broth or water, stir it into the rice, and transfer the mixture into an oven-proof serving dish. Beat the egg, spread it over the rice, dust the rice with the cheese, and bake it until golden. Serve hot.
