From Tuscany with love: try these exquisite Risotto recipes

From Tuscany with love: try these exquisite Risotto recipes

From Tuscany with love: try these exquisite Risotto recipes

Planning a trip to Italy immediately brings to mind one of the most delightful thoughts: tasting authentic Italian food. Dishes that are recognized worldwide are merely a small fraction of a gastronomy that varies greatly from region to region. Pizza and spaghetti bolognese aren't the only meals to enjoy in Italy.

Italy has always been synonymous with copious tables where exquisite flavors and enchanting aromas merge.

Despite the fact that Italy is a nation, each region preserves its own deep-rooted traditions, resulting in a genuine mosaic that fascinates visitors with its diversity and unique cultures. Gastronomy is one of the most notable forms of this uniqueness.

North Italian Cuisine

A popular saying goes “winter is coming”, and winter always hits North first. The truth is that this quote fits like a glove for the icy regions of northern Italy. To counteract their cold climates, Italians have a varied, rich, and strong gastronomy that serves as food for the body and balm for the soul.

In traditional recipes, less olive oil, tomato, and dry pasta are used -less than in southern Italy, although still much more than in any other country-, and more butter, soups, stews, and meat cooked in wine.

Tuscany is one of the most well-known of the northern Italian regions, known not only for its beauty but also for ancient cities such as Siena, San Gimignano, Florence, Lucca, and Pisa.

Its gastronomy and traditional recipes are founded on a basic cuisine and historical traditions, using produce from farmers and present in ordinary homes. In Italy, one knows how to eat and Tuscany does really honor such fame.

Tuscan Risotto, Tuscany legacy

One of the most traditional dishes of Tuscany that is very appreciated by both locals and tourists is the Risotto. In fact, risotto is originally from this region of Italy, and the best rice for risotto, the Arborio type, is found here.

We want you to enjoy this delicious Italian dish at home, so we select 2 recipes for you to try:

Traditional Tuscan Risotto


  • 1 medium chopped onion.
  • 1 slice of red pepper well chopped.
  • 1 large chopped tomato.
  • 1 handful of chopped chives.
  • 1 handful of chopped coriander.
  • 1 spoon (coffee) of garlic powder.
  • 2 tablespoons of butter.
  • 1/3 ft. of a well-chopped pepperoni.
  • 4 slices of mozzarella.
  • 1/3 oz. of Parmesan cheese (coarsely grated).
  • 1/2 glass of white wine.
  • 1 cube of meat broth.
  • 1 cup of Arborio rice.


  1. Sauté the onion, bell pepper, and garlic in butter.
  2. When the onion is yellow, mix the pepperoni, stirring constantly.
  3. Add the wine, chopped tomato, and chives.
  4. Wait until the wine evaporates a little and add the rice.
  5. Stir the rice and add the previously boiled beef broth.
  6. Stir the rice always and add the beef broth for at least 35 minutes.
  7. When the rice is almost dry, add the four slices of mozzarella and the grated parmesan cheese.
  8. Stir until the cheeses melt.
  9. When serving, sprinkle some coriander and parmesan cheese on top.

Tuscan Mushroom Risotto


  • 2 cups of Arborio rice.
  • 2 cups of mushrooms.
  • 2 cups of Portobello mushrooms.
  • 3 large units of dried mushrooms.
  • 6 cups of water.
  • 1/4 cup of red wine.
  • 1 Teaspoon of soy sauce.
  • 3/4 cup of milk cream.
  • 1/2 large white onion (chopped for garnish).
  • 1 tablespoon of olive oil.
  • 1 teaspoon of butter.
  • 2 tablespoons of Parmesan cheese.
  • 2 tablespoons of chopped parsley.


  1. Pour 6 cups of water into a saucepan and bring to a boil.
  2. In a separate saucepan over medium heat, melt the butter and olive oil then cook the onions until they are translucent. Add the red wine and wild mushrooms at this point, and cook until the wine has nearly fully evaporated.
  3. Add the rice and stir thoroughly.
  4. Add 2 cups of water, with a spatula stir, and when the rice has almost absorbed all the water add the remaining cups of water 1 by 1.
  5. Brown the mushrooms and portobellos slices in a frying pan. Half of the mushrooms should be set aside, while the other half should be liquefied with milk cream and soy sauce. Reserve.
  6. Remove the mushroom cream from the heat and combine it with the rice.
  7. Serve with mushrooms, Parmesan cheese, and chopped parsley as a garnish.


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