Recipes › Main Course › Tuscan Risotto Recipe

Tuscan Risotto Recipe

Recipe by Pedro M. A. Neves

This Tuscan risotto celebrates the rustic flavors of central Italy, combining creamy Arborio rice with white beans, sun-dried tomatoes, and fresh herbs. The dish captures the essence of peasant cooking where simple, quality ingredients transform into something deeply satisfying. Finished with Parmigiano-Reggiano and a drizzle of olive oil, this is comfort food at its finest.

Ingredients

• 300g Arborio rice
• 1 liter (4 cups) warm vegetable or chicken broth
• 240ml (1 cup) dry white wine
• 400g canned cannellini beans, drained and rinsed
• 80g (1/2 cup) sun-dried tomatoes, finely chopped
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 60ml (1/4 cup) extra virgin olive oil
• 100g (1 cup) fresh spinach, roughly chopped
• 15g (2 tablespoons) fresh basil, chopped
• 10g (1 tablespoon) fresh sage, finely chopped
• 80g (2/3 cup) Parmigiano-Reggiano, grated
• Salt and black pepper to taste
• 30ml (2 tablespoons) additional olive oil for finishing

Instructions

1. Heat the broth in a separate pot and keep it gently simmering throughout cooking. This ensures the risotto absorbs liquid at the proper temperature.

2. Heat 60ml olive oil in a large heavy-bottomed pot or shallow pan over medium heat. Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally.

3. Add the minced garlic and cook for 30 seconds until fragrant, then stir in the Arborio rice. Toast the rice for 2 minutes, stirring constantly to coat each grain with oil.

4. Pour in the white wine and stir continuously until the liquid is nearly absorbed by the rice, about 2-3 minutes.

5. Begin adding the warm broth one ladle at a time (approximately 120ml per ladle), stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle. Continue for about 18-20 minutes until the rice is creamy but still slightly firm in the center.

6. Stir in the drained cannellini beans, chopped sun-dried tomatoes, fresh spinach, basil, and sage. Cook for 2 minutes more, stirring gently until the spinach wilts and flavors meld.

7. Remove from heat and stir in the grated Parmigiano-Reggiano and the remaining 30ml olive oil until fully incorporated.

8. Season with salt and black pepper to taste. Divide among warm bowls and serve immediately.

Substitutions

• Replace white wine with additional broth for an alcohol-free version
• Substitute spinach with kale, chard, or arugula for different flavor profiles
• Use feta cheese or fresh goat cheese instead of Parmigiano-Reggiano for a tangier finish
• Replace cannellini beans with chickpeas or white beans for textural variety

Tips

• Stir the risotto frequently but not constantly; every 20-30 seconds is ideal to prevent sticking while maintaining creamy texture
• The broth temperature is crucial—cold broth disrupts cooking and makes the rice grainy; keep it at a gentle simmer
• Risotto is best served immediately; the creamy consistency breaks down if it sits for more than a few minutes
• For deeper Tuscan flavor, add a pinch of dried oregano or a small pinch of red pepper flakes during the garlic step

Risotto originates from northern Italy, particularly Lombardy and Piedmont, but this Tuscan variation reflects the region's love of beans, tomatoes, and herbs. Tuscan cooking emphasizes simplicity and seasonal ingredients, transforming humble pantry staples into elegant, warming dishes that have been enjoyed for centuries.

You might also like

Veal Mozzarella Recipe

45 min · Main Course

Veal Parmigiana Recipe

65 min · Main Course

High-Protein

Veal Piccata Recipe

27 min · Main Course

High-Protein

Veal Saltimbocca Recipe

27 min · Main Course