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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 - Turkey Risotto Primavera
by The National Turkey Federation

Turkey Rissotto PrimaveraThis delightful veggie filled risotto makes a marvelous main dish for a special occasion. Less time consuming to make than traditional risottos, this recipe is still filled with all the traditional flavor of a traditional risotto and is as rich and creamy.

Sarah Malin - Capellini Teggiano
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1-1/2 pounds boneless turkey thigh meat cut into 1/2-inch cubes
2 tablespoons olive oil divided use
1 cup Arborio rice or other short grain rice
1 cup chopped onion
1 teaspoon minced garlic
1/2 cup dry white wine
3 cups fat-free, sodium-free chicken broth
1 cup Parmesan cheese freshly grated
2 cups broccoli florets cooked until crisp and tender
1/2 cup carrots, cut into 2" julienne slices cooked until crisp and tender
1/2 cup red bell pepper, cut into 2" julienne slices cooked until crisp and tender
1/2 teaspoon salt and pepper

In 3-quart sauce pan in 1 tablespoon of hot oil over medium heat, lightly brown turkey cubes on all sides in batches (do not crowd pieces as meat will steam instead of brown). Remove to plate. Add remaining tablespoon of oil to pan; stirring constantly, saute rice 2 to 3 mintues. Add onions, sauteing another 2 to 3 minutes; add garlic and saute for 30 seconds. Add turkey cubes, draining as much liquid as possible. Add wine, stirring to scrape up brown bits on bottom of pan; cook until liquid has evaporated and mixture is fairly dry. Add chicken broth; return to boil; cover and simmer 15 to 20 minutes, or until mixture is creamy, but rice is al dente. If there is too much liquid left, turn heat to medium high and boil, stirring constantly, to desired creaminess. Remove from heat; stir in Parmesan cheese until melted; gently fold in cooked vegetables; salt and pepper. Serve immediately.

Servings: 6

Nutritional Information (per serving)
Calories 411
Protein 34 grams
Fat (30%) 14 grams
Carbohydrate 33 grams
Sodium 837 mg
Cholesterol 96 mg

Recipe by The National Turkey Federation.