Thursday, May 19, 2005

This little recipe is going up expressly for a friend so that he might cross it off his list of "not dones"'s simple but requires a bit of patience, as you're going to be standing around, stirring, watching the pot for a while.

Risotto alla Ticinese

1 onion, chopped
1 clove garlic, chopped or pressed
2 t olive oil
300g / 11/3 c arborio rice
200 ml / 7/8 c red wine
250 ml / 1 c dry white wine
500 ml / 2 c stock
2 pinches saffron
salt and pepper to taste

Soften the onion and garlic in the oil without letting them brown. Stir in the rice and cook for a few minutes. Moisten with the wine and cook, stirring, until it has completely evaporated.

heat the stock and dissolve the saffron into it. Add it gradually to the rice, still stirring. Season to taste. As each addition is absorbed, add a little more. Continue to cook for 15-20 more minutes or until the rice is just al dente but still soupy.

Serves 4-6.

***stock-wise - use whatever you have around. I tend to like vegetable stock best, myself.

***wine-wise - you can easily replace the red wine for white (making it a milanese.) I've also seen recipes calling for nothing but marsala. Don't know what that is called, but it's good. Sweet, but good.


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