White Risotto from the Ticino
Immerse yourself in the comforting elegance of "White Risotto from the Ticino," a dish that embodies the heart of Swiss-Italian cuisine. This creamy, luscious risotto features Arborio rice gently toasted and simmered with dry white wine and warm vegetable stock, resulting in a perfectly velvety texture. Enhanced by the richness of butter, heavy cream, and Parmesan cheese, this indulgent dish is further elevated with the delicate aroma of sautéed white onion. Seasoned with a pinch of salt and ground white pepper for subtle depth, this risotto is a testament to simple ingredients creating extraordinary flavors. Ready in just 40 minutes, this recipe makes an elegant choice for a dinner party or a cozy night in. Serve it warm and topped with a sprinkle of Parmesan for the ultimate comfort food experience. Perfect keywords: white risotto recipe, ticino-style risotto, creamy Swiss-Italian risotto, easy risotto recipe ideas.
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 50 grams Butter
- 1 medium White onion, finely chopped
- 150 milliliters Dry white wine
- 1 liter Vegetable stock
- 100 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground white pepper
Instructions
Heat the vegetable stock in a pot over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed saucepan, melt 25 grams of butter over medium heat.
Add the finely chopped white onion and sauté until softened and translucent, about 3-4 minutes.
Add the Arborio rice to the pan and stir well to coat the grains in butter, toasting them lightly for 1-2 minutes until they become slightly translucent at the edges.
Pour the dry white wine into the pan and stir continuously until the wine has evaporated completely.
Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb into the rice before adding the next ladleful. Continue this process for about 20 minutes or until the rice is creamy and cooked al dente.
Stir in the heavy cream and cook for an additional 2-3 minutes to incorporate it into the risotto.
Remove the pan from the heat and stir in the remaining 25 grams of butter and the grated Parmesan cheese until the risotto is smooth and glossy.
Season with salt and ground white pepper to taste, adjusting as needed.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 21.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 770 mg | 59% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
