Best 2 Tuscan Risotto Recipes

If you're looking for a delicious and hearty meal, look no further than a classic Tuscan risotto. This traditional Italian dish is made with a creamy, rice-based mixture that is packed with flavorful ingredients like mushrooms, spinach, and Parmesan cheese. Typically served as a main course or side dish, the risotto is easy to make and is sure to please everyone at the table.

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. The better the ingredients, the better the risotto will be. Look for Arborio or Carnaroli rice, which are two types of short-grain rice that are ideal for risotto. Use a good quality dry white wine, such as Pinot Grigio or Sauvignon Blanc. And don't forget the Parmesan cheese! Use a freshly grated Parmesan that is at least 6 months old.
Toast the rice before adding the liquid. This will help the rice to absorb the flavors of the other ingredients and will also prevent it from sticking together.
Add the liquid gradually. Don't dump all of the liquid into the rice at once. Add it in small increments, stirring constantly. This will help the rice to cook evenly and will also prevent it from becoming too soupy.
Stir the risotto constantly. This is essential for preventing the rice from sticking together and for ensuring that the risotto is cooked evenly.
Cook the risotto until it is al dente. The rice should be cooked through, but it should still have a slight bite to it. Don't overcook the risotto, or it will become mushy.
Finish the risotto with butter and Parmesan cheese. This will add a creamy richness and a nutty flavor to the risotto.
Serve the risotto immediately. Risotto is best enjoyed fresh out of the pan.

Conclusion:

Tuscan risotto is a delicious and versatile dish that can be enjoyed on any occasion. With its creamy texture, nutty flavor, and abundance of vegetables, it's a surefire crowd-pleaser. Follow these tips and you'll be able to make a perfect risotto every time.