Risotto Alla Ticinise – Long Grain Rice Ticinese Style

Finely chop the onion and sauté in butter until translucent. Add long-grain rice, stir until the rice grains are coated with a film of fat, extinguish with the red wine. Cook wine over medium heat and gradually add the vegetable soup. After about 15 to 20 minutes, the long grain rice should have absorbed all the liquid and be “al dente”. Season with salt, pepper and saffron, add the cheese and let the rice stand for a few minutes with the lid on. The risotto should not be too dry.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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