Risotto alla Ticinese

Risotto Alla Ticinese Recipe

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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


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onion, chopped
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
pinches saffron
salt and pepper to taste

How to Make Risotto alla Ticinese


  • 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.
  • 6Season to taste.
  • 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.

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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