Those of you who have visited the South of Switzerland will agree: this is a very special place. Feels like you are in Italy with all the Italian inspired foods and architecture, yet the clocks run on Swiss time. One of my personal favorites from the Ticino Cuisine is the Risotto Funghi: an alternative pasta dish very unique to this region.
The Recipe:
6 Servings
Ingredients
9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)