Risotto Tradizionale alla Toscana – How to Make it

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 risotto alla toscanaTraditional Tuscan Risotto

Winter is usually the perfect moment to enjoy hot dishes, like soups, broths, how chocolate and many others. Tuscan culinary heritage has blessed us with the recipe of one of these first courses: the traditional Tuscan risotto.

It is simple to prepare but it features also lots of ingredients you can easily find during Winter. Combined together, they result in this traditional risotto. It will make you feel like you actually were in Tuscany, throughout its beautiful country and mountains, or on the cypresses’ hilltops, around a fire, telling stories.



Serves 4
• 350 g Arborio rice
• 70g butter
• 50g minced meat
• the meat of 1 chicken
• 100 g chicken livers
• 1 glass dry white wine
• extra virgin olive oil
• 1 can of tinned tomatoes
• 1 onion
• 1 carrot
• a celery stick
• 1 L beef, veal or chicken broth
• 4 tbs grated parmesan


Prepare the chicken, removing the meat from the bones. Finely chop the carrot, half an onion, and the celery and sautè in 2 tbs olive oil and 40 g butter. Add the mince, the roughly chopped chicken and chopped livers. After a minute or so add the wine and let evaporate on a high heat for another couple of minutes. Add the tinned tomatoes, salt and pepper. When the chicken is well cooked remove from the saucepan and keep it aside to use for a main meal. In another saucepan, add the other half of the chopped onion, the butter and the rice and let toast for a few minutes on a relatively high heat, making sure to not let the butter burn. Add a ladle full of the boiling broth and cook the rice until about two thirds done, mixing and adding broth as you need it. Add half of the meat mix to the rice and finish the cooking. When the rice is ready you will serve it with an extra spoonful of the broth on top and abundant parmesan cheese.