Risotto Ticinese

Finely chop the onion and garlic and sauté in oil. Add the long grain rice and cook until translucent. Add the peeled, seeded and diced tomatoes and the tomato paste and stir. Then gradually add hot soup, so that the long-grain rice is always just covered. Before serving, fold in 50 g of butter and the grated Sbrinz.

A traditional recipe from the sunny region of Switzerland, Ticino.

of Switzerland”, Handels- und Werbepraxis GmbH, Neuwied

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