Ticino Porcini Risotto
Ticino Porcini Risotto

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, ticino porcini risotto. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ticino Porcini Risotto is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Ticino Porcini Risotto is something which I’ve loved my entire life. They are fine and they look wonderful.

Read Customer Reviews & Find Best Sellers. Delicious porcini mushroom risotto from the Ticino, the sunniest place in Switzerland. Tip: This risotto tastes even more delicious, of course, if you prepare it with fresh porcini mushrooms.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ticino porcini risotto using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Ticino Porcini Risotto:
  1. Get 30 grams dried porcini
  2. Get 1 large onion
  3. Make ready 2 tbsp butter
  4. Make ready 300 grams rice (Vialone or Carnaroli)
  5. Get 200 ml red wine
  6. Take 600 ml chicken broth
  7. Make ready 75 grams freshly grated Sbrinz (Swiss hard cheese) or Parmesan
  8. Take 30 grams butter
  9. Prepare 1 salt and freshly ground pepper

The people of Ticino are particularly proud that Switzerland's only native rice is grown in the Terreni alla. Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavoured with porcini mushrooms, white wine, butter and Parmesan cheese.

Steps to make Ticino Porcini Risotto:
  1. Place the porcini mushrooms in warm water for half an hour, then squeeze out gently.
  2. Peel the onion, chop finely and steam briefly in butter.
  3. Then add the rice and fry briefly stirring.
  4. Add the mushrooms, deglaze with the red wine and completely boil while stirring.
  5. Only then add one third of the broth and let it boil again while stirring. Through the constant stirring, the risotto will get its creamy consistency.
  6. Gradually add the remaining broth. In the end, the rice should be very juicy and still "al dente".
  7. Stir in the grated cheese and the butter, then spice up with salt and plenty of pepper.

The grape harvest festivities are accompanied by the Ticino autumn, like the porcini mushrooms with risotto. Gastronomy and typical products are the main features, but there are also cultural and sporting events, dance and theatre. Season the porcini with salt and pepper, spoon over the risotto and serve. Then, add the porcini mushrooms and stir to combine. Stir in the wine and cook until it is nearly all evaporated.

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