Ticino Saffron Risotto

Bring the beef stock to a gentle simmer and keep it hot over the lowest heat. Finely chop the onion, and remove the core from the garlic clove and mince it.

In a wide, heavy-bottomed saucepan, melt 20 g of butter, add the olive oil, onion, garlic and a pinch of salt. Sweat over low heat for 3–4 minutes, without browning.

Add the rice and toast for 1–2 minutes, stirring, so the grains are coated in fat. Pour in the dry white wine and let it evaporate completely.

Add the bay leaf and sage leaf. Ladle in the hot beef stock in batches of 100–150 ml, adding the next batch only once the previous one has been almost fully absorbed. Stir frequently and cook over low heat for about 17–20 minutes.

Five minutes before the risotto is done, stir in the saffron. Once the rice turns creamy but still has a slight bite, remove the bay leaf and sage, and take the pan off the heat.

Stir in the remaining butter and the grated Sbrinz cheese, season with black pepper and salt to taste. Cover and let rest for 2 minutes, then serve the risotto immediately, while it's still fluid.