/ Rice Sides
clove garlic, chopped or pressed
1Soften the onion and garlic in the oil without letting them brown.
2Stir in the rice and cook for a few minutes.
3Moisten with the wine and cook, stirring, until it has completely evaporated.
4Heat the stock and dissolve the saffron into it.
5Add it gradually to the rice, still stirring.
7As each addition is absorbed, add a little more.
8Continue to cook for 15-20 more minutes or until the rice is just al dente but still soupy.
About Risotto alla Ticinese