Best 3 Tuscan Cacciatore Risotto Rachael Ray Recipes

Tantalize your taste buds with a culinary journey to the heart of Tuscany with our delectable Tuscan Cacciatore Risotto. This classic Italian dish, brought to you by the renowned Rachael Ray, is a harmonious blend of rich flavors and textures that will leave you craving for more.

Our recipe collection features three variations of this beloved dish, each offering a unique twist on the traditional recipe. The classic Tuscan Cacciatore Risotto is a symphony of succulent chicken, sautéed mushrooms, and tender arborio rice, all simmered in a flavorful broth infused with herbs and spices. For a vegetarian delight, try our Meatless Tuscan Cacciatore Risotto, where hearty portobello mushrooms take center stage, providing a meaty texture and umami flavor. And if you're seeking a seafood extravaganza, our Shrimp and Sausage Tuscan Cacciatore Risotto combines plump shrimp, savory sausage, and the essence of the sea into a delightful risotto that will transport you to the shores of Italy.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can create this restaurant-quality dish in the comfort of their own kitchens. Immerse yourself in the vibrant flavors of Tuscany and savor the essence of authentic Italian cooking with our collection of Tuscan Cacciatore Risotto recipes.

Let's cook with our recipes!

WILD MUSHROOM RISOTTO

Wild Mushroom Risotto image

Mushroom stock and vegetable stock are now available in 1 quart paper containers in the soup aisle at the market. They are both rich and deep in color. These stocks are necessary for the preparation of this dish.

Provided by Rachael Ray : Food Network

Categories side-dish

Time 27m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 ounces dried porcinis (look for these in produce department)
1 quart mushroom broth or vegetable stock
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
1 cup arborio rice
1/2 cup dry Sherry
4 sprigs fresh thyme, leaves chopped to about 2 tablespoons
1/2 cup (3 handfuls) grated Parmigiano-Reggiano
Coarse salt and pepper

Steps:

Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.
The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.

CHICKEN CACCIATORE RISOTTO

Chicken Cacciatore Risotto image

Make and share this Chicken Cacciatore Risotto recipe from Food.com.

Provided by JustJanS

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 cups reduced-sodium chicken broth
400 g pasta sauce
1 tablespoon olive oil
100 g pancetta, chopped
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 1/4 cups arborio rice
1/4 teaspoon dried chili pepper flakes
2 teaspoons finely chopped fresh rosemary leaves
1/2 cup dry white wine
500 g skinless chicken thighs, trimmed, cubed
1/3 cup finely grated parmesan cheese
1/4 cup roughly chopped fresh flat leaf parsley

Steps:

Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed.
Heat oil in a saucepan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli and rosemary. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add chicken. Stir to combine.
Add 1/3 cup stock mixture. Cook, stirring, or until stock mixture has been absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until all liquid has been absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Serve topped with cheese and parsley.

TUSCAN CACCIATORE RISOTTO (RACHAEL RAY)

Tuscan Cacciatore Risotto (Rachael Ray) image

From Every Day with Rachael Ray. It was the December-January, 2007 edition. Am always looking for risotto or rice dishes to serve here at the home. As we serve rice at least once everyday, this one seemed to be one of those recipes that we could "play" around with. We enjoyed this very much! Didn't want to steal Rachael's thunder, so I posted it as she had it and explained what we did below.

Provided by Manami

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 cups dry red wine (1 bottle, about 750 mil) or 3 cups organic low sodium chicken broth (we used all low-sodium organic chicken broth)
3 cups beef broth (we used low-sodium organic chicken broth) or 3 cups organic low sodium chicken broth (we used low-sodium organic chicken broth)
3 tablespoons extra virgin olive oil
1/4 lb pancetta (we used turkey bacon) or 1/4 lb bacon, chopped (we used turkey bacon)
2 portabella mushroom caps (we used the button mushrooms) or 1 cup button mushroom, finely chopped (we used the button mushrooms)
1 large onion, chopped
4 garlic cloves, finely chopped
2 pinches crushed red pepper flakes
1 1/2 cups arborio rice
2 tablespoons finely chopped fresh rosemary
2 tablespoons tomato paste
salt, to taste
fresh ground black pepper, to taste
1 lb boneless chicken thighs (we used all white meat) or 1 lb chicken breast, cut into bite-sized pieces (we used all white meat)
1/2 cup freshly grated pecorino romano cheese
1/4-1/2 cup green peas (optional)
grated pecorino romano cheese (garnish)

Steps:

In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm.
In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat.
Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes.
Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside.
Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes.
Stir in the rice until coated with the oil and slightly toasted, about 2 minutes.
Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute.
Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed.
After about 7 minutes, stir in the chicken along with some broth.
Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes.
Stir in the cheese and green peas and adjust the seasonings.
Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits.
Pass more cheese around the table.
Enjoy with some Chianti and some nice and crusty warm bread!

Tips:

Use high-quality ingredients for the best flavor. Buy the freshest vegetables, herbs, and meat you can find.
Don't overcrowd the pan when cooking the chicken. If you do, the chicken will not brown properly and will be more likely to stick to the pan. Cook the chicken in batches if necessary.
Cook the risotto until it is creamy and al dente. The rice should be tender but still have a slight bite to it.
Stir the risotto frequently while it is cooking. This will help to prevent the rice from sticking to the pan and will also help to release the starch from the rice, which will create a creamy sauce.
Add the cheese and butter to the risotto at the end of the cooking time. This will help to create a rich, flavorful sauce.
Garnish the risotto with fresh herbs, such as parsley or basil, before serving. This will add a pop of color and flavor to the dish.

Conclusion:

Tuscan Cacciatore Risotto is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and creamy texture, this risotto is sure to be a hit with your family and friends.