Best 3 Florentine Risotto Recipes

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Tantalize your taste buds with the delectable flavors of Florentine risotto, a culinary masterpiece that harmoniously blends the richness of spinach, the nutty flavor of Parmesan cheese, and the savory essence of mushrooms. This classic Italian dish is a symphony of textures and tastes, boasting tender Arborio rice cooked to perfection in a flavorful broth infused with white wine and aromatic herbs. As the rice absorbs the succulent broth, it transforms into a creamy and velvety canvas, ready to be adorned with the vibrant colors of spinach, the earthy notes of mushrooms, and the salty-sweet kiss of Parmesan cheese. Indulge in this symphony of flavors that will transport you to the heart of Tuscany with every bite. Discover the secrets to crafting this culinary masterpiece with our collection of Florentine risotto recipes, each offering a unique twist on this timeless dish. From traditional techniques to modern interpretations, our recipes cater to every palate and skill level, ensuring a delightful culinary adventure.

Let's cook with our recipes!

CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM



Chicken Florentine Risotto with Garlic Parmesan Cream image

Provided by Food Network

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 15

6 cups chicken broth
2 tablespoons olive oil
1 1/2 pounds chicken breast, skinless, cut into 1-inch cubes
Salt and pepper
2 cups dry vermouth
1 pound fresh spinach, thoroughly washed
1 teaspoon butter, plus 1 tablespoon
1 small yellow onion, diced
2 ribs celery, finely diced
5 cloves minced garlic, plus 2 teaspoons
1 package arborio rice (32 ounces)
1/2 teaspoon saffron threads
1/3 cup grated Parmesan
1/3 cup heavy cream
Chives, for garnish

Steps:

  • Warm the chicken broth over low heat.
  • In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
  • Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
  • In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
  • Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.

FLORENTINE RISOTTO



Florentine Risotto image

Treat your family to a creamy dinner with this rice and vegetable risotto. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

3 1/2 to 4 1/2 cups vegetable broth
1 tablespoon olive or vegetable oil
1 (8-oz.) pkg. whole mushrooms, quartered
1/2 cup finely chopped onion
1 garlic clove, minced
1 1/2 cups uncooked short-grain Arborio rice
1/2 teaspoon salt
4 cups baby spinach leaves, coarsely chopped
1 (14-oz.) can small artichoke hearts, drained, rinsed and quartered
2 oz. (1/2 cup) shredded fresh Parmesan cheese

Steps:

  • Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  • Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
  • Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
  • Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.

Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1820 mg, Sugar 6 g

RISOTTO FLORENTINE



Risotto Florentine image

A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 3

Number Of Ingredients 9

3 cups vegetable broth
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio or medium-grain white rice
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
1 can (15 to 16 oz) cannellini beans, drained, rinsed
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1/4 cup grated Parmesan cheese

Steps:

  • In 2-quart saucepan, heat broth over medium heat.
  • Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
  • Stir in rice. Cook, stirring frequently, until rice begins to brown.
  • Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
  • Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.

Nutrition Facts : Calories 520, Carbohydrate 90 g, Cholesterol 15 mg, Fat 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your risotto. Choose fresh vegetables, flavorful cheese, and a good quality broth.
  • Toast the rice before adding the liquid. This will help to develop the flavor of the rice and prevent it from becoming mushy.
  • Add the liquid gradually. Don't dump all of the liquid in at once. Add it in small increments, stirring constantly, until the rice is cooked through.
  • Stir the risotto frequently. This will help to prevent the rice from sticking to the pan and ensure that it cooks evenly.
  • Don't overcook the risotto. It should be cooked through, but still have a slight bite to it.
  • Season the risotto to taste. Add salt, pepper, and other seasonings to your liking.
  • Serve the risotto immediately. It's best enjoyed fresh out of the pan.

Conclusion:

Florentine risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. Whether you're a risotto lover or just looking for a new dish to try, Florentine risotto is a great option.

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