Risotto alla Toscana

Tuscan risotto

Preparation info

  • Serves


    • Difficulty


Appears in


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.



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