Best 2 Tuscan Risotto Recipes

Embark on a culinary journey to the heart of Tuscany with our enticing Tuscan Risotto recipes. These delectable dishes capture the essence of Italy's rich culinary heritage, blending creamy arborio rice with an array of authentic ingredients. From the classic simplicity of Risotto ai Funghi, brimming with earthy mushrooms, to the vibrant flavors of Risotto al Barolo, infused with the elegance of red wine, each recipe offers a unique taste experience. Indulge in the sumptuousness of Risotto alla Zucca, where sweet pumpkin mingles harmoniously with aromatic sage, or savor the rich decadence of Risotto al Tartufo, where the earthy essence of black truffles takes center stage. Unleash your inner chef and explore the diverse flavors of Tuscany, one risotto at a time.

Let's cook with our recipes!

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!

TUSCAN RISOTTO

Tuscan Risotto image

This classic side gets upgraded with the wonderful addition of Tuscan flavor infused broth. It's so easy to prepare and you can have this delicious dish ready in just 35 minutes. This is a fabulous complement to your main dish.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 5

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1 large onion, minced
1 cup uncooked Arborio rice
1 (32 ounce) carton Swanson® Tuscan Chicken Flavor Infused Broth, heated
½ cup grated Parmesan cheese

Steps:

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 41.2 g, Cholesterol 7 mg, Fat 8.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 763.6 mg, Sugar 1.3 g

Tips:

Use high-quality ingredients, especially the rice. Arborio or Carnaroli rice are traditional choices for risotto, as they hold their shape well and release starch during cooking, creating a creamy texture.
Toast the rice in a little butter or oil before adding the liquid. This helps to develop the rice's flavor and prevent it from sticking to the pan.
Add the liquid to the rice gradually, stirring constantly. This allows the rice to absorb the liquid evenly and prevents it from becoming mushy.
Cook the risotto over medium heat, stirring frequently. This will help to prevent the rice from sticking to the pan and burning.
Season the risotto to taste with salt, pepper, and other herbs and spices. Common additions include Parmesan cheese, saffron, and white wine.
Serve the risotto immediately, while it is still hot and creamy.

Conclusion:

Tuscan risotto is a delicious and versatile dish that can be enjoyed on any occasion. With its creamy texture, rich flavor, and variety of possible ingredients, it's sure to please everyone at the table. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, Tuscan risotto is a great choice. So next time you're in the mood for a comforting and satisfying meal, give this recipe a try!