Risotto alla ticinese

Risotto alla ticinese is a risotto dish from the Swiss canton of Ticino. It is typically prepared with regional Merlot wine and served with luganighe sausages. The dish is typically prepared with short-grain risotto rice such as Loto, Carnaroli or Arborio, first slightly roasted in oil, then cooked slowly with broth and finished with butter and grated cheese to achieve a creamy texture. Regional Merlot wine, often red, is used to deglaze the pan at the beginning and contributes aroma and color. Mushrooms, such as porcini, are also frequently added to the dish. The most common accompaniment is the luganiga (or the thinner luganighetta), the emblematic fresh pork sausage of the canton. Along with polenta, risotto has become a staple food in Ticino. It has been served since the 19th century in festive contexts, sometimes with saffron.

Description: Wikipedia — Risotto alla ticinese, CC BY-SA 4.0