Classic risotto recipe with beef. Beef risotto

A tasty and satisfying dish for a good breakfast is risotto with meat. Risotto is the best rice dish of Italian cuisine, which is widely known in the world for such dishes as pizza, pasta, and risotto. Moreover, these are the first dishes that everyone names and remembers. I've already prepared.

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The meal will be accompanied by a choice of pasta or risotto. These two types of dishes are not consumed at the same time. Risotto can be with any additions - risotto with vegetables, meat risotto, or even unusual Venetian risotto with raisins, which, despite its dessert nature, is perfect for starting lunch.

In addition, regardless of the region, even in cities, you can taste excellent homemade dishes typical of the region and Italy as a whole. For example, they will prepare you country-style risotto or other Italian ones.

It will vary depending on the region. But usually, usually in the north of Italy, it will be rice with pancetta - risotto with meat or smoked bacon. Moreover, note that the recipe will vary greatly from city to city, but the dish will always be incredibly tasty. If you remember, carbonara pasta is also prepared with bacon, but with egg sauce and Parmesan cheese.

Ingredients (2 servings)

Arborio rice 1 cup
Pancetta, smoked ham or bacon 100 g
Onion 1 piece
Tomato (ripe) 1 pc.
Parmesan (grated) 2 tbsp. l.
Olive oil 3 tbsp. l.
Salt, ground black pepper Spices

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Risotto with meat. Step by step recipe

For risotto with meat, as for any other risotto, there is no need to rinse the rice.
In addition to Arborio, you can use other Italian rice varieties with a high starch content - Carnaroli, Roma, Vialone Nano, Baldo. Arborio rice for risotto
Pancetta is an Italian type of bacon.
Very similar to smoked pork chops, or even more like smoked pork cheeks. You don’t have to particularly strive to prepare risotto from the original pancetta; smoked fatty pork or bacon, or local smoked lard with a lot of meat layers is quite suitable. In addition, risotto with ordinary smoked balyk turns out very tasty, which is better not to fry at all or to do it minimally. Vegetables and meat for risotto
Considering that frying food for risotto with meat is very quick, it is worth preparing all the components in advance.
Peel the onion and chop very finely. Scald the tomato with boiling water, remove the skin and seeds. Chop and then chop finely with a knife. Cutting the selected meat into cubes or thin strips is not important.
Pour 3 tbsp into a deep frying pan.
l. olive oil and fry the chopped onion in it, stirring constantly. If desired, you can flavor the oil by frying a clove of garlic in it. The onions should be soft and slightly translucent, but not beginning to burn, otherwise the risotto will have an off-flavor. It is ideal if the onion becomes a pleasant golden hue. Fry the onion until soft
Add chopped meat (bacon, pancetta, smoked lard) - whatever you have prepared.
Fry for 1 minute, stirring constantly. Do not fry smoked meat intensively. Add chopped meat
Add a pinch of salt and pepper to taste.
The next important thing is to add arborio rice. Stir and continue to fry the bacon risotto, stirring continuously for 1-2 minutes. The rice should be coated with a film of oil and begin to turn slightly pearly around the edges. Add spices and rice
Add half a glass of broth or hot water, this is the first liquid that the rice will absorb. Reduce heat until the liquid is completely absorbed.
Next, add boiling broth in small portions.
Usually chicken or meat. Add with a small ladle until all the liquid is absorbed by the rice. And only after that add the next portion. Cook risotto by adding broth
After 15 minutes, add the tomato pulp to the meat risotto and continue cooking the rice, adding broth.
It is necessary that the tomato pulp combines with the risotto. After 15 minutes, add the tomato pulp to the risotto.
When the rice is completely ready, it is soft, slightly sticky, has retained its shape and there is a barely perceptible hardness inside, but at the same time the rice is quite fluid.

Step 1: prepare the onion.

Using a knife, peel the onion and then rinse under running water. Place the component on a cutting board and finely chop into squares. Transfer the chopped onion to a free plate.

Step 2: Prepare the beef.

We thoroughly wash the beef under running water to get rid of possible bone fragments and dirt. Place the meat on a cutting board and, using a knife, remove fat and veins. Cut the component into small pieces and transfer to a clean plate.

Step 3: Prepare the Parmesan cheese.

Using a fine grater, grind the cheese directly into a free saucer and set aside for a while. Attention:
to prevent the cheese from chapping and drying out, you can wrap it in cling film.

Step 4: prepare beef risotto.

Place the butter in a deep frying pan and place the container over medium heat. When the butter melts, add chopped onion to it. Stirring occasionally with a wooden spatula, fry the ingredient until transparent white. Attention:
under no circumstances should the onions turn golden.
Therefore, we carefully monitor this process, otherwise the risotto will not work. Immediately after this, put the pieces of beef into the frying pan, mix everything well and fry for another 2-3 minutes.
After this, pour the rice into a container, salt and pepper the ingredients to taste, mix everything thoroughly with a wooden spatula and fry for
2-3 minutes
.
After this time, pour dry white wine into the frying pan, while simultaneously stirring with available equipment. We do this until the wine smell evaporates. Now visually divide the chicken broth into 3 portions and pour it in three stages. Important:
the broth must be hot, so we preheat it on the stove and pour it into the pan using a ladle.
After the first part of the liquid is absorbed into the rice, pour out the second and add a mixture of dried peppers, then the third portion of the broth. Attention:
from time to time, be sure to mix everything with a spatula. At the end, when the dish has completely absorbed the remaining broth, add grated Parmesan cheese, mix everything again and turn off the burner. This way, the rice will not be overcooked, and the risotto will taste delicious.

Step 5: Serve the beef risotto.

Using a wooden spatula or tablespoon, transfer the beef risotto to a special plate, decorate with fresh herbs if desired, and serve.
Enjoy your meal! To prepare beef risotto, you can use several varieties of rice: Vialone Nano, Arborio or Carnaroli.

In order to prepare the dish, you need to use unsalted chicken broth, since 1 teaspoon of salt in the risotto itself will be enough.

You can add any rich homemade broth made from meat to your risotto to suit your taste.

Preparing risotto according to the classic recipe will not require much time from you. First, rinse the rice well and dry it on a towel. In already heated sunflower oil, fry the onion until it is browned. Add the already dried rice here and fry it along with the onions. Now add the meat broth to the rice and continue cooking for twenty minutes. And only when the rice is ready, do we begin to mix it with meat, which must be cut into small pieces or cubes in advance. Add green peas to this. Place the mixture in a baking dish greased with oil. Now combine the eggs with milk, add all the other products and mix well, pour in the rice and meat, and then bake in the oven for 15 minutes. Risotto is best served hot.

A few useful additions to the Meat Risotto recipe:

To dry the rice well, first place it in a colander to drain the water, and then lay it on a towel.
To make the broth clear, add a little vegetable oil to it. When you add meat broth to rice, first bring everything to a boil, and then, reducing the heat, cover with a lid. Remember that the finished rice should be crumbly.
Bake the risotto in the oven until a golden brown crust appears.

We will use arborio rice, beef, onions, carrots, and sweet bell peppers. You can choose another set of vegetables (for example, a Mexican mixture), it all depends on your taste preferences.

It is clear that the dish should be prepared from young beef (veal), carefully cleaned of films and tendons. Since the rice is cooked for approximately 17-20 minutes from the moment of laying, the meat should have time to become soft and reach full condition. A tough cut will not have time to cook properly. Therefore, it is best to use tenderloin.

Total time: 50 minutes | Cooking time: 30 minutes Yield: 4 servings | Calories: 132.13

And now another recipe for risotto with beef and porcini mushrooms

Grocery list:

Porcini mushrooms (preferably fresh, 300 g);
Beef pulp (150 g);
Rice (glass);
Olive oil;
Cognac (1 shot glass);
Parmesan (80-100 g);
Meat broth (half a liter);
Salt;
Pepper.

The technology for preparing this risotto is not very different from the technology for previous recipes. We prepare all products. And then we start frying them. First, lay out the meat, give it a small crust. Add mushrooms. Fry for another 7 minutes. Pour in the rice and saute it for 5 minutes. Pour in cognac and wait until completely dissolved. Fill the mixture with half the broth, after a while add the remaining liquid. Mix with salt and pepper. When the liquid has evaporated, stir in the Parmesan and let it melt. Risotto is ready!

As you can see, immersing yourself in the atmosphere of northern Italy at home is not so difficult. Just make risotto! It will turn out to be a delicious treat for you. The main thing is to follow the basic recipe and try not to overcook the rice. Good luck and happy cooking!

One of the most delicious dishes associated with Italy is beef risotto. This is exquisite food for true connoisseurs. But don’t be scared, it’s quite easy to prepare it at home. The main thing is to choose the right cheese and filling. As for the cheese, there is room for your imagination; you don’t have to use Parmesan. It gives a special taste and aroma. The filling is chosen to your taste; it can be any meat. In our case, we will consider beef as a filling.

Grocery list:

Beef fillet (250-300 g);
Rice (glass);
Butter (half a package);
Parmesan (120 g);
Medium-sized onion (white or onion);
White semi-dry wine (2/3 cup);
Meat broth (about a liter);
Spices to suit your taste.

We will prepare risotto in three stages. The first stage is preparing the ingredients. Cut the meat into convenient pieces. Chop the onion as finely as possible. Grate the cheese. Wash the rice well.

The second stage is preparing the risotto. For this stage you need to get a large deep frying pan or saucepan. Heat butter on it. We begin to sauté the onion. Bring it to light transparency and add meat cubes to it. Fry the mixture for about 5 minutes. Then add rice, spices and fry for the same amount.

The third stage is completion. Pour the wine into the pan and stir thoroughly. Then pour in 1/3 of the broth. We wait until it is almost completely dissolved, then pour in another part of the broth, followed by the rest. Once all the liquid has evaporated, mix the grated Parmesan with the rice.

It turned out to be a very tasty and juicy dish. You can diversify its preparation by adding mushrooms to the list of ingredients.

Ingredients

arborio (or other risotto rice) – 200 g
beef – 350 g
medium onion – 1 pc. (70 g)
small carrots – 1 pc. (70 g)
sweet pepper – 1/2 pcs. (30 g)
garlic – 2-3 teeth.
salt - to taste
butter – 50 g
vegetable oil – 2 tbsp. l.
dry white wine – 100 ml
meat or chicken broth - 0.7-1 l
chopped parsley - 2-3 tbsp. l.
15% cream – 3 tbsp. l.
parmesan (or other hard cheese) – 30 g

Preparation

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In a frying pan with flavored oil, place onions and carrots, cut into cubes with an edge of approximately 0.5 cm. Fry over medium heat, stirring often, until the vegetables soften. Make sure that the onions do not darken, otherwise the risotto will be ruined!

After about 2-3 minutes, add the beef - diced (larger than the vegetables, but still the pieces should not be too large so that they cook quickly). Stir, increase the heat and fry everything together for another 5 minutes.

Add diced bell pepper and simmer until soft. Add salt and pepper.

Add rice (no need to rinse!). Stir and heat it for 30-40 seconds so that it absorbs the vegetable oil and all the meat and vegetable juices.

Pour in dry white wine. Cook for about 2 minutes more until the alcohol has evaporated.

Next, begin to gradually introduce the broth - add 1 ladle at a time. Add liquid only when the previous portion has been completely absorbed by the rice. The broth must be bitter. The rice needs to be stirred constantly, using a wooden spatula.

When the arborio is almost done (the rice should be al dente), increase the amount of salt to taste. Pour the cream into the finished risotto, stir, and then add cold diced butter. Stir, add parsley (chop coarsely) and serve immediately.

Sprinkle with grated Parmesan before serving. Classic risotto with meat has a very pleasant, creamy and thick consistency, smells delicious of cream.

The world-famous Italian rice dish called “risotto” is considered exclusive and “rich”, served in different variations in every restaurant in Northern Italy, where the recipe comes from, and thanks to the ingredients used and the complex cooking process, risotto has become a symbol of professionalism among chefs . It is believed that only a good cook can cook proper and tasty rice. But we will show you, using the example of two dishes according to a traditional recipe, that preparing Italian risotto is not so difficult if desired and with step-by-step instructions.

An appetizing and beautiful dish is prepared using round rice and brought to a creamy consistency. Most of the attention is paid to the process of cooking rice. The fine rice should be quite starchy, this is an important detail of risotto. For example, the Arborio variety, which also grows in Italy, or Carnaroli, from the Italian north. The second important basis for the dish is the broth, which is used to stew rice.

We'll look at a classic risotto recipe made with chicken and mushrooms in a slow cooker, as well as a version with meat and vegetables cooked in a frying pan.

Risotto with mushrooms and chicken

To independently prepare a spicy and tasty dish, we need the following list of products:

chicken fillet 400 g;
champignon mushrooms 150 g;
drinking water 200 ml;
dry white wine 100 ml;
3 garlic cloves;
1 onion head;
Parmesan cheese 70-100 g (for sprinkling);
herbs (thyme, basil);
ground black pepper (to taste);
salt (to taste);

Scheme for preparing risotto at home:

First of all, let's prepare the chicken broth. Place the chicken cut into equal-sized cubes into a deep saucepan and fill with water. Cook over low heat for 30-40 minutes with salt and pepper.
Cut the mushrooms as in the photo above.
Place the pre-chopped onion and garlic in a multicooker pan with heated olive oil and fry until golden brown, then add the chopped champignons to it for 2 minutes, just like in the photo below. The required mode is “baking” or “frying”.
Now it's time for the rice. In a slow cooker, fry it with mushrooms for no more than 3 minutes, stirring constantly. It is better not to close the multicooker for now.
Pour 100 ml of wine into the rice with mushrooms and evaporate the liquid for about 5 minutes over medium heat, stirring with a wooden spoon.
Gradually pour in the hot broth in small portions (about ½ cup each). It must be hot. Do not pour it all at once, let the rice absorb it and only then add a new small portion of liquid. Simmer in the “porridge” mode until you get the consistency of liquid porridge; the rice should be slightly hard. The multicooker needs to be closed, but periodically opened and stirred.
About 10 minutes before the end of the rice simmering, place the fillet in the pan.
Garnish the finished dish with grated cheese and chopped herbs.

Also risotto, but with mushrooms

Here is an example of such a preparation:

Grocery list:

Rice (160 g);
Beef fillet (200 g);
Champignons (200 g);
The bulb is medium;
Parmesan (100 g);
Gouda (70 g);
Meat broth (650-750 ml);
Olive oil for frying;
Spices.

First of all, let's prepare all the components of the dish. Grate the cheeses on a coarse grater and place them on different plates. Wash the rice. Cut the meat into large pieces. Finely chop the onion. If they are small enough, don’t touch the champignons; if they are medium or large, chop them into manageable pieces.

Next, fry all the ingredients one by one. We give a crust to the pieces of meat. Quickly fry the champignons until golden. Turn on low heat. Bring the rice grains to transparency. Stir in the onion and bring it until transparent. Cut the meat into small cubes, mix with rice and onions.

We begin to gradually pour in the broth. There is no need to pour it all out at once, because the rice may already be overcooked, and the water will not evaporate. At the end of cooking, stir in the mushrooms. Now dissolve the grated Gouda in the risotto. Then melt the Parmesan. Add spices and mix.

Risotto with meat and vegetables

Another cooking option is for meat and vegetable lovers, with step-by-step instructions for cooking at home.

To prepare an appetite-stimulating dish, you need the following products:

small round rice 200 g (preferably Arborio variety);
fresh beef 400 g (boneless);
meat broth 200 ml;
1 onion;
¼ cup cream;
Parmesan cheese 50-70 g;
sweet pepper, carrots;
herbs (thyme, basil);
ground black pepper and salt (to taste);
olive oil (needed for frying).

Scheme for preparing risotto at home:

First of all, finely chop the onion, garlic and vegetables. Carrots can be grated.
Cut the meat into cubes of equal size.
Fry the onion, garlic, and sweet pepper with olive oil over low heat for about a minute, as you can see in the photo. Add meat to them, salt and pepper to taste, continue to simmer for about 15 minutes. You can use a saucepan or deep frying pan, stir the cooking risotto with a wooden spoon.
In the meantime, rinse the rice and place it on a towel or sieve to dry. Rinse until you get rid of the cloudy sediment.
Add it to our vegetables and meat in a frying pan and fry for no more than 3 minutes, stirring constantly.
Pour hot broth into the rice with vegetables and meat in small portions (about ½ cup each). It must be hot. Do not pour it all at once, let the rice absorb the broth and only then add a new small portion. Simmer until the consistency of liquid porridge is achieved; the rice should be slightly firm.
About 10 minutes before the end of the rice cooking, add cream.
Garnish the finished Italian risotto with grated cheese and chopped herbs.

The second classic risotto with vegetables and meat is prepared.

Classic recipe for risotto with chicken and vegetables

In this recipe, zucchini makes the rice soft and tender. In combination with dry wine and cheese, risotto, in general, has a harmonious and pleasant flavor. If you want to diversify the dish, you can add other vegetables.

For example, carrots, tomatoes, canned corn, sweet peppers, green beans. If you already have prepared vegetable or chicken broth, add it instead of boiling water. The taste of the dish will be brighter and richer.

Cooking time: 40 minutes. Number of servings: 2. Kitchen utensils: cutting board and knife; pan; grater; serving plate. Calorie content per 100 grams: 175 kcal.

Ingredients

rosemary	2 branches
garlic	1 clove (large)
onion	1 PC.
chicken fillet	1 PC.
zucchini squash	200-250 g
salt	taste
arborio rice	100 g
boiling water (broth)	200 ml
butter	20 g
hard cheese	150 g
olive oil	2 tbsp. l.
dry white wine	150 ml

Step-by-step preparation

Place the frying pan over medium heat to heat up. Add two tablespoons of olive oil. Peel the garlic clove and crush it with a knife. When the oil in the pan is hot, add a few sprigs of rosemary and garlic.
Peel the onion and cut into small cubes. Literally after 30 seconds, when the rosemary and garlic release their aroma into the oil, remove them from the pan. Put onion. Stirring with a spatula, fry until transparent.
Meanwhile, cut the chicken fillet into small pieces and add to the transparent onion. Fry, stirring, for a few more minutes.
Cut the zucchini into small cubes and add to the pan, salt to your taste. Fry for 2 minutes.
Then add 100 g of rice, mix with chicken and vegetables.
Pour in 150 ml of dry white wine. Stir constantly until the wine evaporates.
Read also: How to bake fish in foil in the oven? The best and easiest recipe!
Then add, stirring little by little, 4 tablespoons of boiling water (broth). In total you need to pour in 200 ml. When the rice absorbs the water, add again. On average, it cooks for about 20-25 minutes. At the end, stir and add a piece of butter (20 g).
Grate 150 grams of hard cheese and sprinkle it evenly over the dish. Stir, transfer to a serving plate and call everyone to the table.

—Risotto with vegetables—refers to healthy, dietary cuisine. Because rice, the main component of the dish, in addition to proteins and carbohydrates, is a valuable source of mineral components, B vitamins and fiber. This is a healthy and nutritious product. In combination with vegetables and cheese, it will give a charge of vigor and positivity to your entire body. The same can be said about seafood risotto. A hearty and light dish, properly prepared, will give you pleasure.

Cooking video recipe

In this video you can see the above recipe in detail. Take a look to get a better idea of how quick and easy it is to prepare.

Healthy and tasty risotto with vegetables and meat, anti-recipe

Good day, my dear readers! Probably, if I were offered a choice of which restaurant to go to, I would not hesitate to go to an Italian restaurant. There is something so special about it... Let us at least remember the traditional dish - pizza. I'm just crazy about her! But it has already been talked about before. And today we will get acquainted (well, who is not familiar yet, of course) with risotto

This is a very popular Italian rice dish.

. According to the classic recipe, the starchiest rice is taken, fried in a frying pan in oil, and then stewed for some more time in broth (sometimes with wine). When the rice is almost ready, it is mixed with various additives, for example, seafood, vegetables, mushrooms, cheese. It turns out very tasty!

In addition, rice is a very necessary product for our body. Not only is it rich in B vitamins, but it also improves intestinal function and helps keep weight under control. In general, you should treat yourself to delicious rice dishes

By the way, risotto recipes

there are a lot.
Now I’ll tell you how to cook risotto with vegetables and meat
.
Just get ready for the fact that this will not be a classic or some other risotto recipe, of which there are already plenty on the Internet. This anti- recipe with photos
(following the tradition of the blog) is adapted to our Russian realities, so any housewife can prepare it. Cominciamo! (Well, or let's go!)

We will need:

- meat (beef or pork) - 300 g;

- sweet pepper - 1 large;

- vegetable oil - 2 tablespoons;

1. Wash the meat well and cut into small cubes.

2. Peel the carrots and onions. Finely chop the onion with a knife, and chop the carrots on a coarse grater.

3. In a cauldron or deep frying pan, heat the vegetable oil, add the onion, fry it a little until transparent (but don’t overcook it! There are no burnt onions in a good risotto). Then add meat and carrots and mix. Let these products fry for literally two minutes.

4. At this time, chop the tomatoes. It is advisable to peel them, although I often neglect this step. Let the tomatoes fry.

5. Simmer for about five minutes, then pour liquid over the meat and cook until half cooked over low heat. I talked about stewing in more detail in the recipe for roast pork ribs.

6. At the same time, we need to cut the zucchini into cubes and the pepper into small strips.

7. Pour these ingredients into a cauldron, add a little more water, do not forget to add salt at this stage. Simmer for another 20 minutes until all ingredients are ready. Well, in general, almost a vegetable stew

8. While the meat and vegetables

, take rice. All the risotto recipes I come across set “frameworks”: use Arborio rice, Vialone, etc. Then, lightly fry it, add broth or water and cook until all the water is absorbed.

But what if there is no such rice? Not eating risotto? Or take regular round rice? But in this case, there is a risk of getting not risotto, but a large lump of white mass (especially if you leave it “for tomorrow”). Well, I do not! If you really want to, you can break the frames.

I don’t know about you, but I like my rice to be fluffy. Therefore, I never use round rice for risotto (it is better used for making sushi), I use only long-grain rice. We rinse it several times, fill it with water and let it cook. When cooking rice, I usually don’t take any proportions of water, but pour a large amount of liquid over it, like I would for pasta. After boiling, be sure to salt the water. Cook the rice over low heat, stirring occasionally. When it becomes soft, remove from heat and rinse (and I warned you that this is an anti-recipe)

9. Now that all the components of our risotto with vegetables and meat

When ready, mix them directly in the cauldron without removing from the heat. We let them soak each other thoroughly, after which they can safely start eating.

Well, now you know how to cook risotto,

Moreover, in the most accessible way, corresponding to the realities of an ordinary person.
The beauty of this rice dish
is that you can use an incredible number of products as an additive to the main ingredient, because rice goes well with many of them.
But this is a matter of taste. And I hope you liked my anti-recipe for risotto with vegetables and delicious meat
. Let's exchange impressions in the comments! And see you soon on my website for those who like to do something with their own hands, including delicious cooking!

domovenok-art.ru

Recipe 3: risotto with vegetables (with photos step by step)

A unique rice dish, prepared according to the same principle, but with different ingredients. This is a classic recipe for risotto cooked with vegetables.

Long grain rice - 1 cup.
Onion - 1 pc.
Vegetable set for risotto – 300 g
Water - 2 cups.
Salt - to taste
Vegetable oil - for frying

For risotto, you need to thinly chop the onion so that it is half rings or cubes.

Heat the frying pan and pour a little vegetable oil into it. When it boils, you can put all the onions in the pan. It must be fried until golden brown.

When the onion is ready, add vegetables to it. They need to be stewed a little, after salting them.

Semi-cooked vegetables will slightly decrease in volume and change color towards yellowish.

It's time to add the main component to risotto - rice. Some housewives are faced with the fact that the rice sticks together in the finished dish. There is a universal recipe where cereals are washed in seven waters to avoid this phenomenon. However, this is also not a panacea, because rice does not always meet the quality indicated on the package.

In order to get rid of the stickiness of rice for sure, you need to fill it with water, let it boil, turn it off and leave to rest for 5-10 minutes. Then the rice is discarded in a colander and washed. He needs to drain a little. But now the slightly swollen cereal can be added to risotto.

When all the ingredients are assembled, add a little more salt to the risotto and stir. The fire under the dish should be minimal. After 20-30 minutes, the fire needs to be turned off, and the risotto should sit for about an hour under the lid.

Risotto with meat

A tasty and satisfying dish for a good breakfast is risotto with meat. Risotto is the best rice dish of Italian cuisine, which is widely known in the world. As a rule, such dishes as pizza, pasta, risotto. Moreover, these are the first dishes that everyone names and remembers.

In addition, regardless of the region, even in cities, you can taste excellent homemade dishes typical of the region and Italy as a whole. For example, they will prepare you country-style risotto.

It will vary depending on the region. But usually, usually in the north of Italy, it will be rice with pancetta - risotto with meat or smoked bacon. Moreover, note that the recipe will vary greatly from city to city, but the dish will always be incredibly tasty. If you remember, pasta carbonara is also prepared with bacon or pancetta, but with egg sauce and Parmesan.

Risotto with meat

Main ingredients: Pork, Milk, Cheese, Rice

Risotto is a well-known Italian dish that is prepared from rice with the addition of all kinds of spices, meat and other ingredients. The consistency is more or less viscous and incredibly tasty. Today I propose to cook risotto with meat

. It is done very simply and quickly: first, all the components are prepared, and then the sauce and rice with pork are cooked separately. At the end, you need to combine everything and keep it in the cauldron for a while. Bon appetit!

Ingredients for making meat risotto:

Arborio rice 200 grams
Fresh pork pulp 100 grams
Milk 50 milliliters
Butter 40 grams
Parmesan cheese 50 grams
Dry white wine 50 milliliters
Fresh rosemary 3 sprigs
Cinnamon 2 small sticks
Dried cloves (buds) 3–4 pieces
Bay leaf 2 pieces
Black peppercorns 4–5 pieces
Vegetable broth 500 milliliters
Olive oil for frying
Salt to taste

Products not suitable? Choose a similar recipe from others!

Cutting board, kitchen knife, kitchen stove, heavy-bottomed saucepan, kitchen paper towels, plate - 2 pieces, small thick-bottomed cauldron, wooden spatula, teaspoon, medium grater, saucer, serving dish, tablespoon, strainer, lid for the cauldron

Ingredients for 3 servings

Brown rice – 130 grams
Minced meat - 250 grams (or finely chopped meat)
Meat broth - 600 Milliliters
Carrots – 2 pieces
Onion – 1 piece
Tomato – 1 piece
Bell pepper - 1 piece (or half a pepper of different colors)
Tomato paste - 1 teaspoon
All-purpose seasoning - 1 teaspoon
Dried barberry – 6 pieces
Rosemary - 1 pinch
Ground ginger - 1 pinch
Cumin – 1 pinch
Vegetable oil - To taste (for frying)
Salt - To taste

Preparing risotto with meat:

Step 1: prepare the rosemary.

Lightly rinse the rosemary under running water and place on a cutting board. Using a knife, finely chop the twigs and immediately transfer them to a clean saucer.

Step 2: prepare the pork.

We thoroughly rinse the pork under running warm water to remove any possible bone fragments, and then dry it well with kitchen paper towels. Place the meat on a cutting board and use a knife to remove veins, films and excess fat. Next, grind the component into cubes no larger than 2 centimeters

and transfer to a free plate.

Step 3: Prepare Parmesan cheese.

Using a medium grater, grate the Parmesan cheese directly onto the cutting board. Then pour the shavings into a clean plate and leave aside for a while. Attention:

Based on the ingredients indicated in the recipe, we will need 5 teaspoons of grated cheese.

Step 4: prepare the spicy milk sauce for the risotto.

Pour a little olive oil into a saucepan and place on low heat. Immediately add chopped rosemary, bay leaves, cinnamon sticks, clove buds, and black peppercorns. Stirring constantly with a wooden spatula, fry the herbs for 2-3 minutes.

Next, pour the milk into the container and wait for it to boil. Immediately after this we time 10 minutes

and cook the sauce. At the end, turn off the burner and set the saucepan aside. Let the mixture sit and soak in the spices.

Step 5: prepare risotto with meat.

Pour a small amount of olive oil into a cauldron and place on high heat. Let the contents of the container warm up well. Immediately after this, carefully (so as not to burn yourself) place the pieces of pork here and fry for 1 minute.

stirring constantly with a wooden spatula.
Important:
at this temperature, the meat should almost immediately become covered with a soft golden crust. This is how it should be so that no juice comes out of it.

Then pour Arborio rice into the container and mix thoroughly with available equipment. Now pour dry white wine here and wait for it to be absorbed into the ingredients. As soon as this happens, we begin to introduce the vegetable broth in a small stream. Attention:

Don’t forget to mix everything with a spatula at the same time.
When the contents of the cauldron begin to boil, we begin to prepare the risotto itself. Now it is very important to monitor the cooking of rice! Subsequently, it should become ready, but still firm and not mushy. It takes me about 10–12 minutes
.
Next, immediately pour the sauce into the cauldron through a strainer, and also add grated Parmesan cheese, a piece of butter, and salt to taste. Mix everything well again and turn off the burner. Important:
do not rush to serve the dish at the dinner table.
Cover the cauldron with a lid and let the risotto brew for 5-7 minutes
.