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Risotto alla Campidanese

Carnaroli rice cooked with Sardinian sausage tomato sauce, Vernaccia, vegetable broth, saffron, olive oil, and pecorino.

Gluten-Free Nut-Free
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Prep 10 min
Cook 30 min
Total 40 min
Servings 4
Difficulty Easy

Ingredients

Rice

Sauce

Cooking

Finish

Seasoning

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Instructions

  1. Warm the broth and bloom the saffron in a small ladle of it.

  2. Warm the olive oil in a wide pan and brown the crumbled sausage.

  3. Add the rice and toast it for 1 minute, stirring constantly.

  4. Pour in the Vernaccia and let it evaporate.

  5. Add the tomato pulp and saffron broth, then stir gently.

  6. Add broth as needed and cook over low heat until the rice is tender, about 25 minutes.

  7. Season carefully, since the sausage and pecorino are salty.

  8. Finish with grated pecorino and a final thread of olive oil.

Storage & Meal Prep

Best served immediately. Leftovers can be reheated gently with broth, but the rice will soften.

Variations

  • With Jarred Sauce: Use a good Sardinian campidanese sauce if you have one and reduce the added sausage and tomato.
  • More Saffron: Bloom a second small pinch of saffron in warm broth before adding it to the rice.
  • Less Cheese: Use 30 g pecorino for a lighter finish.

FAQ

Is this the same as malloreddus alla campidanese?

It uses the same sausage, tomato, saffron, and pecorino logic, but the grain is rice instead of pasta.

Can I use another rice?

Use a risotto rice such as Carnaroli or Arborio. Long-grain rice will not give the same texture.

Why add Vernaccia?

The wine gives the rice a dry Sardinian edge before the tomato and broth go in.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Italian Sausage
200 g
Cheese
Pecorino Romano
50 g
Vegetables
Canned Tomatoes (Crushed/Diced)
300 g
Grains & Bread
Long-Grain White Rice (Uncooked)
320 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Saffron
0.1 g
Liquids
Vegetable Broth
507 g
Dry White Wine
152 g

Per Serving

637kcalCalories
19gProtein
73gCarbs
27gFat
3gFiber
Sodium
1074mg47% DV
Potassium
568mg12% DV
Calcium
216mg17% DV
Iron
2.6mg14% DV
Magnesium
53mg13% DV
Vitamin C
14.2mg16% DV
Vitamin A
235µg26% DV
Vitamin K
8.9µg7% DV
Folate
17µg4% DV
Long-Grain White Rice (Uncooked)
Italian Sausage
Canned Tomatoes (Crushed/Diced)
Vegetable Broth
Dry White Wine
Pecorino Romano
Extra Virgin Olive Oil
Saffron
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In the Campidano, Risotto alla Campidanese belongs on the Sardinian home table. I build it around carnaroli rice, sardinian sausage, and canned tomato pulp.

I warm the broth and bloom the saffron in a small ladle of it. I warm the olive oil in a wide pan and brown the crumbled sausage.

I season carefully, since the sausage and pecorino are salty. I finish with grated pecorino and a final thread of olive oil. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Pasta Recipes | Sardinian Ingredients Guide