RISOTTO ALLA TICINESE
A wonderful risotto that is well worth the extra effort and time to make. I hope you will enjoy this wonderful dish.
Provided by Baby Kato
Categories Rice Sides
Time 55m
Number Of Ingredients 9
Steps:
- 1. Soften the onion and garlic in the oil without letting them brown.
- 2. Stir in the rice and cook for a few minutes.
- 3. Moisten with the wine and cook, stirring, until it has completely evaporated.
- 4. Heat the stock and dissolve the saffron into it.
- 5. Add it gradually to the rice, still stirring.
- 6. Season to taste.
- 7. As each addition is absorbed, add a little more.
- 8. Continue to cook for 15-20 more minutes or until the rice is just al dente but still soupy.
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Chez Chamakese
[email protected]This risotto is a bit pricey to make, but it's worth it for a special occasion.
Brittany Jones
[email protected]I love the creamy texture of this risotto. It's so comforting and satisfying.
Shani Baba
[email protected]This risotto is a great way to use up leftover vegetables. I had some roasted butternut squash and radicchio in the fridge and they worked perfectly.
TRG GAMER
[email protected]I'm a vegetarian and I was looking for a risotto recipe that didn't include meat. This recipe was perfect! The butternut squash and radicchio added a lot of flavor and texture.
jane kinuthia
[email protected]This is the best risotto I've ever had. The instructions were clear and easy to follow, and the results were amazing.
Asma Tabasum
[email protected]I wasn't sure about the addition of radicchio, but I'm glad I tried it. It added a nice bitterness that balanced out the sweetness of the butternut squash.
Brian Irina
[email protected]I've made this risotto several times now and it's always a success. It's a versatile dish that can be easily adapted to your own taste preferences.
Aown Kulachi
[email protected]This risotto is a great way to impress your friends and family. It's elegant and delicious, and it's sure to be a hit.
Steven Frick
[email protected]I love the combination of flavors in this risotto. The sweetness of the butternut squash and the bitterness of the radicchio are a perfect match.
msafi max
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. The slow cooking process allows the flavors to really develop.
L Guerra Jr
[email protected]I'm not a huge fan of saffron, but I decided to try this recipe anyway. I'm glad I did! The saffron flavor was subtle and delicate, and it really complemented the other ingredients.
Faizan Aamir
[email protected]This risotto is a great way to use up leftover rice. I had some cooked brown rice in the fridge and it worked perfectly. The risotto was hearty and filling, and the vegetables added a nice crunch.
Abdur Rahman
[email protected]Delizioso! I've never cooked risotto before, but this recipe was easy to follow and the results were incredible. The risotto was creamy and flavorful, and the saffron gave it a beautiful golden color.