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.
Brown the onion in the olive oil, add the chopped mushrooms and sauté for a few minutes before adding a pinch of salt and pepper. Add to the rice and toast it lightly. Soak in half the white wine and add the chicken stock (hot). Allow the rice to cook for around 18 minutes, stirring constantly. Remove from the heat and add the remaining wine. Add the butter and finally the Parmesan. Allow to stand for 3-4 minutes then season to taste. The risotto must be “al dente” but not hard, it must also be soft and slightly liquid “all’onda” (not too dense).
Thanks to Ticino’s traditional demand for risotto and the high quality of the rice, by 2010, what had initially been just two hectares now covered an area of 90 hectares.
Rice grown here belongs to the Loto variety: an oval-shaped, elongated (non-pearly) grain that is tasty and consistent. It is best suited to risottos, side dishes and salads as it is hard to overcook.
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