"Rice is born in water and dies in wine." Let's discover the key to making a good risotto with this Italian proverb!

DIY

Recipe

Risotto alla ticinese (with porcini mushrooms)

Risotto originated in northern Italy, but thanks to its geographical proximity, the canton of Ticino too has made it its speciality. Let’s discover the recipe of Arturo Sartore, chef at the Grotto Dei Due Ponti in Giornico.

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Ingredients (serves 4)

100g dried porcini mushrooms (soaked for 2 hours in hot water)

300g fresh porcini mushrooms

20g parsley

50g parmesan

150g butter

10ml red wine (e.g. Merlot del Ticino)

1 onion

1 shallot

Garlic

2 litres beef stock

400g risotto rice (e.g. Carnaroli)

Olive oil, water, salt and pepper to taste