Tuscan Herb Risotto

This Tuscan Herb Risotto is creamy, comforting, and full of rustic Italian flavor. Made with Arborio rice slowly simmered in broth and finished with Parmesan cheese, it’s elevated by the earthy, aromatic touch of Borsari Tuscan Rosemary Sage Seasoning. Perfect as a main course or a sophisticated side dish, this risotto brings the flavors of Tuscany straight to your table.

Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4

Ingredients

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 2 tbsp Borsari Extra Virgin Olive Oil
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tsp Borsari Tuscan Rosemary Sage Seasoning
• 2 tbsp butter
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Sauté Aromatics: In a large saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Toast the Rice: Stir in Arborio rice and cook for 1 to 2 minutes, coating each grain in oil until slightly translucent.
3. Deglaze: Pour in white wine (if using) and stir until absorbed.
4. Add Broth Gradually: Add ½ cup warm broth to the rice, stirring frequently until liquid is absorbed. Continue adding broth, one ladle at a time, stirring constantly, until rice is creamy and al dente (about 18 to 20 minutes).
5. Season & Finish: Stir in Borsari Tuscan Rosemary Sage Seasoning, butter, and Parmesan cheese. Mix until creamy and smooth.
6. Serve: Spoon risotto into bowls, garnish with fresh herbs, and serve warm.

Pro Tips

• Warm broth is key - it helps the rice cook evenly and stay creamy.
• For extra richness, stir in a splash of cream or mascarpone at the end.
• Try adding mushrooms, roasted asparagus, or shrimp for delicious variations.