Have you watched the Netflix film, Toscana, yet? We watched it and I enjoyed it so much I decided to choose it for our Movies and Munchies pick this month.
It is a wonderful, touching film filled with tons of food inspiration....
Movies and Munchies is a fun little group consisting of food bloggers who are inspired into the kitchen by the movies they watch. Each month, we watch a film and create a dish it inspires. We make the dish and then share our recipe and a review of the film.
The host then shares a roundup of all the recipes and reviews at the end of the month. All bloggers are welcome to join in the fun. If you would like to join, simply watch the film, make and blog a recipe, and then link your post to our Facebook page so that you can be included in the roundup. Should you decide to join in the fun, please leave a comment below, and I will invite you to join our group.
This film follows Theo, a precise, uptight, perfectionist Danish chef working towards a high-end restaurant and earning a Michelin star. Theo is very stressed and loses it with an investor who can help make his dreams come true.
As Theo sees his dreams coming to a disastrous end, he receives a letter notifying him that his father has passed away, leaving him an estate in Tuscany. Theo has been estranged from his father and wants no part of his inheritance, but is convinced by his business partner to visit the estate that includes a restaurant, sell it, and use the funds to replace those lost when the investor withdrew.
Theo arrives at his father's estate, which is being run by his childhood friend, Sophia. Sophia helps Theo work through his memories and anger and begin cooking from his heart instead of only his mind.
One of the first recipes Theo makes, as he moves out of his comfort zone, is a Risotto, using red wine instead of white. Theo tops this risotto with beautiful herbs and flowers that Sophia removes and replaces with extra pepper and Parmesan cheese. This was my inspiration for the recipe that I am sharing with you today.
We grilled up some chicken thighs and vegetables to serve with this creamy, tender risotto studded with baby portabella mushrooms. It was a wonderful, delicious dinner.
As you are reading this post, we are en route to Tobermory, Canada. We are meeting up with our Dive Family. Frank and I are not diving as we are not fans of cold, dark water, but we will be hanging out with the others when they are not diving.
We are taking the Travel Trailer. This is our second outing with it, and I'm excited. We are stopping on the way to the campground for lunch with the Luths, so dinner tonight is going to be sandwiches made in the pie iron.
Tomorrow is a potluck in the parking lot of the motel where the majority of the others are staying. I am bringing an appetizer and dessert. I'm not sure what Sunday holds in store, perhaps we will go out if the others are hitting a restaurant. I am bringing some Stadium Kielbasa for on the grill in case the others are eating in.
We will eat out on the way home on Monday and the rest of the week is pretty quiet. Here is our Weekly Menu, under which you will find the Risotto Recipe inspired by Toscana.
Saturday-Potluck
Peach Salsa
Brownie Pizza
Sunday
Stadium Kielbasa (?)
Monday
Dinner en route home
Taco Tuesday
Taco Salad
Wok Wednesday
Farmers Market Stir-Fry
Thursday
Grilled Chicken Salad
Fish Friday
Shrimp Quesadillas
Yield: 8 servings
Red Wine Risotto
Creamy and satisfying this risotto made with red wine and mushrooms is a perfect side dish.
Prep time: 3 MinCook time: 40 MinTotal time: 43 Min
Ingredients
- 5-6 c. chicken stock
- 2 T. olive oil
- 1 small onion, cut in small dice
- salt and pepper, to taste
- 1 1/2 c. Arborio rice
- 1/2 c. dry red wine
- 2 T. butter
- 8 oz. baby bella mushrooms, stemmed and thinly sliced
- 2 cloves garlic, minced
- 1/2 c. shredded or grated Parmesan Cheese + more for sprinkling
Instructions
- Bring the chicken stock to a boil, reduce to a simmer and leave on burner.
- Melt the butter in a skillet. Add the mushrooms and garlic and cook until softened and browned. Remove from heat and set aside.
- Heat the olive oil in a large skillet. Add the onion, season lightly with salt and pepper, and cook until fragrant and translucent. Add the rice, cook and stir for a minute, and then add the wine. Cook until the wine is absorbed.
- Begin adding the stock, a ladleful at a time, cooking and stirring over moderate heat until the stock is absorbed. Continue until the rice is tender in a creamy sauce. Stir in the mushrooms and Parmesan cheese. Taste and add salt if needed, and a generous amount of pepper.
- Place into a serving bowl, sprinkle with additional Parmesan and serve.
Notes
Adapted from a recipe found in Food & Wine.
Nutrition Facts
Calories
300Fat (grams)
10 gSat. Fat (grams)
4 gCarbs (grams)
39 gFiber (grams)
1 gNet carbs
38 gSugar (grams)
3 gProtein (grams)
9 gSodium (milligrams)
395 mgCholesterol (grams)
18 mg
Property of A Day in the Life on the Farm
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