in Recipes

Ticino risotto

updated

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Ingredients for 4 servings:

  • 1 m.-large shallot(s), finely chopped
  • 20 g butter
  • 350 g rice (risotto rice, Ticino rice, or Carnoli rice)
  • 3 dl red wine (Merlot)
  • 1 liter meat broth, or chicken
  • 50 g Parmesan or Sprinz, grated
  • 1 pinch(s) of saffron
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Risotto alla Ticinese

Sauté the shallot in the butter and briefly roast the rice. Add the Merlot and reduce by about two-thirds. Add the warm stock, stirring continuously, until the risotto reaches the desired consistency. Season with salt and pepper and add a pinch of saffron. Stir in the cheese and let it simmer for a short while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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