risotto alla ticinese

Name: Risotto alla Ticinese
Prep time: 5 min
Cook time: 50 min
Yield: 4
Cuisine: Eastern European
Ingredients: 1 - onion, chopped; 1 - clove garlic, chopped or pressed; 2 teaspoon(s) olive oil; 1 1/3 cup(s) arborio rice; 7/8 cup(s) red wine; 1 cup(s) dry white wine; 2 cup(s) stock; 2 - pinches saffron; - salt and pepper to taste

6 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 13, 2015

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

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prep time 5 Min

cook time 50 Min

method Stove Top

yield 4 - 6

Ingredients

1 - onion, chopped
1 - clove garlic, chopped or pressed
2 teaspoons olive oil
1 1/3 cups arborio rice
7/8 cup red wine
1 cup dry white wine
2 cups stock
2 - pinches saffron
- salt and pepper to taste

How To Make risotto alla ticinese

Step 1

Soften the onion and garlic in the oil without letting them brown.

Step 2

Stir in the rice and cook for a few minutes.
Step 3

Moisten with the wine and cook, stirring, until it has completely evaporated.
Step 4

Heat the stock and dissolve the saffron into it.
Step 5

Add it gradually to the rice, still stirring.
Step 6

Season to taste.
Step 7

As each addition is absorbed, add a little more.
Step 8

Continue to cook for 15-20 more minutes or until the rice is just al dente but still soupy.
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