Michelle Tchea is a 4-time bestselling author. Her books include,…
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
Michelle Tchea
A deliciously fragrant risotto from the region of Ticino in Switzerland
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.
Michelle Tchea is a 4-time bestselling author. Her books include, Building a Perfect Meal, My Little SoHo Kitchen, Signature Dishes (Australia's Best) and Chefs Collective. Her work can be found in other leading luxury travel and food magazines including Travel+Leisure Asia, SMILE, NUVO Magazine and The Telegraph
