Risotto alla Ticinese

Risotto Alla Ticinese

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Baby Kato


A wonderful risotto that is well worth the extra effort and time to make. I hope you will enjoy this wonderful dish.


☆☆☆☆☆ 0 votes

4 - 6
5 Min
50 Min
Stove Top


  • 1
    onion, chopped
  • 1
    clove garlic, chopped or pressed
  • 2 tsp
    olive oil
  • 1 1/3 c
    arborio rice
  • 7/8 c
    red wine
  • 1 c
    dry white wine
  • 2 c
  • 2
    pinches saffron
  • ·
    salt and pepper to taste

How to Make Risotto alla Ticinese


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

Printable Recipe Card

About Risotto alla Ticinese

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Eastern European
Dietary Needs: Dairy Free
Hashtag: #rice

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