Ticino risotto tradition

The first rice cultivated entirely in Switzerland dates back to 1997, when the agricultural estate Terreni alla Maggia SA in Ascona took the pioneering step of experimenting with niche crops such as rice, durum wheat and polenta maize. The Loto variety of rice grown here is sown in April and harvested in October using the so-called “dry method”.

Risotto itself, however, has a much longer history in Ticino. Centuries ago, it was already served on local tables – long before rice was ever grown on the shores of Lake Maggiore. Imported from Italy, it quickly became one of the region’s favourite dishes: a staple at home, in rustic grotti and restaurants, and at major festivities. At such events, risotto is cooked in giant cauldrons to feed hundreds of guests, often prepared by seasoned teams, such as carnival societies. So deeply rooted is this dish that every year Locarno even hosts a championship on the Piazza Grande, where top chefs compete with their finest risotti.

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).