Ticino Risotto

Keep soup hot. Sauté the long-grain rice and finely chopped onion in olive oil until translucent. Extinguish with wine and a little soup.

Add the mushrooms and during the cooking process pour the soup repeatedly, but only enough to just cover the long-grain rice. After 15 minutes, dissolve the saffron in the last cup of clear soup and add it.

Immediately before serving, fold the butter, whipped cream and Sbrinz into the long-grain rice, and you have a wonderfully fragrant risotto.

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