Recipe for Ticinese risotto
Al dente, delicious and local: here’s how to make the perfect Ticinese risotto that packs an extra punch. What’s the secret? Rice grown in our region, on the delta of the Maggia river, for a risotto that is 100% Ticinese.
A family tradition
Risotto made its appearance on tables in Ticino centuries ago, long before rice was cultivated in the Lake Maggiore region. In homes as well as on the menus in grottoes and gourmet restaurants, risotto is a dish that never disappoints because it can be made in a thousand different ways. In families it is even cooked more than once a week, with a ritual that changes from home to home, because, it goes without saying, every family has its own recipe for making the perfect risotto. Here’s ours: 100% Ticinese because it only uses typical products from our region, including the rice.