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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Risotto Porcini
by Angela S.

"This is my favorite Tuscan recipe - a silky smooth and flavorful risotto made with great ingredients from Tuscany."

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Risotto Porcini

Recipe Submitted by Angela S.

"This is my favorite Tuscan recipe - a silky smooth and flavorful risotto made with great ingredients from Tuscany."

6 cups chicken or vegetable stock, divided
1 1/2 ounces dried Porcini mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter
1 minced large onion
2-1/4 cups Arborio rice
1-1/2 cups Pinot Grigio or other dry white wine
Coarse sea salt
Freshly ground black pepper
Minced italian flat leaf parsley
3/4 cup freshly grated Parmigiano Reggiano cheese

Heat 1 cup of the stock in the microwave or pan. Add the Porcini mushrooms and let soak for 30 minutes. Drain the mushrooms and reserve the liquid. Rinse the mushrooms to remove any dirt and then chop finely. Pour the soaking liquid through cheesecloth to remove any dirt or solid pieces and place the soaking liquid and the remaining stock in a medium saucepan. Heat the olive oil and butter in a large stock pot. Add the onion and cook until translucent and golden brown. Add the rice and stir to coat evenly with the butter and oil. Cook for five minutes, or until the edges of the rice become translucent. Add the wine and cook until it is all absorbed. Add a ladleful of the hot stock and cook, stirring constantly, until all of the stock has been absorbed. Continue to add the stock in small batches, stirring constantly until half of the stock has been added. When about half of the broth has been added, add the mushrooms, salt, and pepper to taste. Continue adding the stock and stirring constantly until all of the stock has been incorporated. Add the parsley and grated cheese and stir until combined. Serve immediately.

Makes 8 servings.

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A Tuscan in the Kitchen : Recipes and Tales from My HomeA Tuscan in the Kitchen : Recipes and Tales from My Home
by Pino Luongo
A warmhearted and friendly look at Tuscan cuisine and Tuscany, this book is full of wonderful stories and even better recipes. The recipes are very simple and elegant in their simplicity while still being very approachable and easy to make at home. The book is very user friendly and a delight to read and enjoy. Perhaps the best book about the Tuscan way of cooking, A Tuscan in the Kitchen is about more than recipes, it tries to share the wonderful Tuscan philosophy of cooking.