From Villa Mangiacane in Tuscany, Chef Francesco Lagi shares his recipe for a hearty Tuscan risotto—a tribute to all fans of Italian rice.
Risotto with Meatballs with Rosemary and Chianti Classico
Ingredients (serves 5)
- 1 ½ cups (300 g) Tuscan carnaroli rice
- 8 cups (2 L) Vegetable broth
- 5 ½ Tbsp (80 g) Butter
- 1 cup (80 g) grated Parmigiano Reggiano DOP cheese
- 1 cup (80 g) Grated aged Pecorino Toscano DOP cheese
- Salt, pepper to taste
- Rosemary to taste
- 1 ¼ cup (300 ml) Chianti Classico DOCG
- 9 oz (250 g) Ground veal
- 2 Eggs
- 1 Shallot
- Prepare a vegetable broth just using water, onions, carrots and celery.
- Mix the ground veal with eggs, add salt and pepper, grated aged Pecorino Toscano DOP cheese.
- Make the meatballs (about the size of a cherry tomato) and put the rosemary inside like a toothpick.
- Cook the meatball 10 minutes before finishing cooking the risotto.
- Cut the shallot very finely and cook it with authentic Italian Extra Virgin Olive Oil, add the rice and red wine, and when the wine has evaporated add broth slowly, stirring for 20 minutes. At the end of cooking, add butter and Parmigiano Reggiano DOP cheese.
- Serve the risotto with the meatball.
Italians have produced rice in Tuscany since as early as the 1600s. Two main varieties of rice—short-grained Arborio and medium-grained carnaroli—have long been grown in the Maremma area of southwestern Tuscany (where they also produce some of the best wines in the world).
With a refreshing yet traditional approach to Italian cuisine, Chef Francesco Lagi’s cooking style stays absolutely authentic to his Tuscan heritage. Experience the rich flavours of this region’s diverse landscape—carnaroli rice, Chianti Classico DOCG, authentic Italian cheeses and meatballs with rosemary—found in his recipe below: