Risotto alla Toscana

Name: Risotto alla Toscana (Tuscan risotto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 medium red onion, peeled and finely chopped; 1 garlic clove, peeled and finely chopped; 250 ml (1 cup) red wine; 1.5 litres (6 cups) meat stock; 50 g (1¾ oz) butter; 50 g (½ cup) freshly grated Parmesan cheese plus extra for serving; 1 Italian sausage, about 80 g (3 oz), skinned and crumbled; 20 g (¾ oz) dried mushrooms; 150 g (5½ oz) minced (ground) beef; 250 ml (1 cup) warm water; 200 g (7 oz) chicken livers; 500 g (1 lb 2 oz) risotto rice; a small handful chopped parsley; 2 tablespoons olive oil

Tuscan risotto

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

While this wintery risotto uses rich, tasty ingredients, it is not a heavy dish and could be served before a simply cooked main course.

Ingredients

1.5 litres (6 cups) meat stock
20 g (¾

Europe
Italy
Main course
Tuscany
January
Mediterranean

Method

Make the stock and keep it warm on the stovetop.

Soak the mushrooms in the cup of warm water for about 10 minutes. Strain the water and set aside. Chop the mushrooms.

Clean the livers, removing any bits of bile or little filaments, and chop the liver into pieces of about 1 cm (½ in). Heat the olive oil in a large saucepan suitable for making risotto.

Add the onion and sa