Agree, definitely on visit list, though I've been to other parts of Italy many times. I will give it a try! Too a cooking class in Rome from a woman who spends every August in Sardinia...lucky her!
Rebecca--confused about your risotto comment. I rarely, if ever, add cream to risotto. The rice produces the creamy texture when broth is properly , i.e., slowwwly...., absorbed into the rice. Sometimes I add a lump of butter at the end for richness, but I don't think true Italian risotto contains "most of the fat and cream of traditional risottos". Perhaps chefs want to add an over the top richness to a dish that doesn't really need it? The Sardinians got it right in your recipe today.
Agree, definitely on visit list, though I've been to other parts of Italy many times. I will give it a try! Too a cooking class in Rome from a woman who spends every August in Sardinia...lucky her!
Rebecca--confused about your risotto comment. I rarely, if ever, add cream to risotto. The rice produces the creamy texture when broth is properly , i.e., slowwwly...., absorbed into the rice. Sometimes I add a lump of butter at the end for richness, but I don't think true Italian risotto contains "most of the fat and cream of traditional risottos". Perhaps chefs want to add an over the top richness to a dish that doesn't really need it? The Sardinians got it right in your recipe today.