Ticinese Risotto ai Funghi (Mushroom Risotto from Swiss Ticino)

  • Preparation - 10 minutes
  • Cooking - 20 minutes
  • Servings: 4
  • Country: Switzerland
Creamy mushroom risotto with pieces of mushrooms and sprinkled with Parmesan.

While risotto is a staple of Italian cuisine, the Italian-speaking canton of Ticino has adopted it as its own national dish. The secret to a perfect Ticinese risotto lies in slow cooking, constantly adding stock, and the final 'mantecare' (whisking in) of butter and Parmesan, which ensures its creamy texture.

Ingredients

I. Ingredients

  • 320 g Arborio or Carnaroli Rice
  • 1.2 l Stock (Chicken or Vegetable), hot
  • 1 pc Onion, finely chopped
  • 100 ml Dry white wine (e.g., Ticinese Merlot Bianco)
  • 250 g Fresh mushrooms (e.g., champignons, porcini), sliced
  • 50 g Parmesan (or Grana Padano), grated
  • 50 g Butter, cold
  • 2 tbsp Olive oil
  • 1 tbsp Parsley, chopped
  • 1 to taste Salt, Black Pepper

Instructions

Step 1: Base and Sautéing Mushrooms

Heat olive oil and half of the butter in a large pot or deep pan. Add the onion and sauté until translucent (5-7 minutes, must not brown).

Add the mushrooms and sauté until they soften and release their water. Season with a pinch of salt and pepper.

Step 2: Torrefazione (Toasting the Rice)

Add the rice (do not rinse it!) to the mushrooms and onion. Toast for 1-2 minutes until every grain is coated in fat and becomes slightly translucent.

Step 3: Cooking and Ladling Stock

Pour in the wine and stir constantly until the alcohol evaporates.

Start gradually adding the hot stock – one ladle at a time. The rice should be cooked in liquid, but not submerged. Stir gently constantly.

Add the stock in portions, only when the previous batch is almost absorbed. The entire process takes approximately 16-18 minutes until the rice is 'al dente' (soft, but with a still firm centre).

Step 4: Mantecare (Thickening)

Remove the pot from the heat. Add the remaining cold butter and grated Parmesan.

Stir intensely or shake the pot to combine the butter, cheese, and starch released from the rice into a creamy, 'waving' (all'onda) consistency.

Let stand for 2-3 minutes and serve immediately, garnished with parsley and Parmesan shavings.