Saffron Risotto – A recipe from Ticino – the Italian side of Switzerland

Read Time:10 Minute, 7 Second

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.

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Swiss-Italian Saffron Risotto

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A deliciously fragrant risotto from the region of Ticino in Switzerland

Author: Michelle Tchea
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 1x
Category: Appetizer
Cuisine: Italian

Ingredients

Scale

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.

Keywords: risotto, italian, italianspice

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