Fregola Sarda & Chives Risotto

Fregola Sarda ist a very special kind of pasta from the island of Sardegna. It is made only out if semolina duro. You can buy it in two different versions, one is tiny the other a bit bigger. Just as 2- 6 mm round balls.

It takes a lot of cooking time and is often served as a risotto or the base of a salad.

Recipe for 2:
120 g Fregola Sarda big balls
80 ml white wine
1 medium onion, I used a red one for the colour
1 clove of garlic
1 tbsp olive oil
Small knob of butter
1 pinch Fleur de Sel
Pepper
1 bunch chives
50 g grated Parmesan
500 ml chicken stock or veg stock

In a wider pot or skillet heat up oil and butter and toss in the fregula. Let it coat for 2 min, then add the chopped onion and stir a while longer.

Now follow with the wine and then the garlic.
Let the wine cook down, add a 1/3 of the stock and on medium heat cook and stir until you need more stock.
Cut the chives in small rings and grate the cheese.
After around 35 to 40 min, the fregola should be al dente.
Add chives and cheese.

I served it with pork loin and wild herb salad.