While risotto is a traditional Italian dish, it is equally rooted in the region of Ticino on the Italian side of Switzerland. This saffron risotto is perfect for colder days throughout the year.
Swiss-Italian Saffron Risotto
A deliciously fragrant risotto from the region of Ticino in Switzerland
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion
- 1-2 cloves garlic
- 1.5 cups risotto rice
- 4 cups beef stock or boullion
- 0.5 bay leaf
- 2 sage leaves
- 1/2 cup white wine
- 1/3 stick butter
- 1/4 cup sbrinz cheese (or Parmiggiano Reggiano)
- Pinch saffron
Instructions
- Peel and finely chop up the onions and garlic
- Sweat the onions and garlic in olive oil
- Add the rice and brown for a moment
- Moisten rice with part of the broth, while stirring
- Add the sage and bay leaves
- Pour the rest of the broth gradually as you continue to stir the rice
- Cook slowly for about 17 minutes, and make sure to continue to stir as you add broth
- Remove the sage and bay leaves
- Add the saffron powder or pistils towards the end of cooking (this way the saffron aroma is better released)
- Gently fold in the white wine, butter and grated cheese when the risotto is almost done
Notes
The quantity of broth varies according to the type of rice, so be mindful of what rice you are using.
When the wine is added at the end, the cooking process is interrupted and the aroma of the wine remains more pronounced than when it is used at the beginning to deglaze.
The risotto should always be served lightly al dente.
When the wine is added at the end, the cooking process is interrupted and the aroma of the wine remains more pronounced than when it is used at the beginning to deglaze.
The risotto should always be served lightly al dente.
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