Risotto with beef. Classic risotto recipes: with meat and with chicken Cooking risotto with meat

We will use arborio rice, beef, onions, carrots, bell peppers. You can pick up 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 from films and tendons. Since rice is cooked for about 17-20 minutes from the moment of laying, the meat should have time to become soft, to reach full condition. The hard cut will not have time to cook properly. Therefore, it is best to use a tenderloin.

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

Ingredients

arborio (or other rice for risotto) - 200 g
beef - 350 g
medium onion - 1 pc. (70 g)
small carrots - 1 pc. (70 g)
bell pepper - 1/2 pc. (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

Big photos Small photos

Crush the garlic with the flat side of a knife, without peeling it off. Pour vegetable oil into a large frying pan, add garlic and fry for 20-30 seconds over low heat. Then remove the garlic.

In a skillet of flavored oil, add the onions and carrots, cut into 1/2-inch cubes.Fry over medium heat, stirring frequently, until the vegetables are tender. Make sure that the onion does not darken, otherwise the risotto will be spoiled!

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

Add diced bell peppers 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, all meat and vegetable juices.

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

Then start gradually introducing the broth - add 1 ladle at a time. Pour in liquid only when the previous portion has completely absorbed the rice. The broth must be bitter. Rice must be constantly stirred, and with a wooden spatula.

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

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

A tasty and satisfying dish for a good breakfast - 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, risotto. Moreover, these are the first dishes that everyone calls and remembers. I've already cooked.

Agritourism is a new trend in the Italian tourism industry. Rural holidays in Italy - the beginning of agritourism in the world. The picturesque countryside and the exceptionally delicious classic Italian cuisine are what make a rural getaway memorable and unrepeatable. This is what ensures global success. Olive groves, vineyards, wineries, farms, cheese factories are worth seeing. Many farms and farms are engaged in this. Remember "The Taming of the Shrew", somewhere like that. This is a show for us, but people live like that.

For your meal, you will definitely be offered a choice of pasta or risotto. These two types of food are not consumed at the same time. Risotto can be with any additives - risotto with vegetables, meat risotto, or even an unusual Venetian risotto with raisins, which, despite the dessert, is great just to start a meal.

In addition, always regardless of the region, even in cities, you can taste excellent homemade dishes typical of the region and Italy in general. For example, they will prepare you a rural risotto or other Italian risotto.

It will be different depending on the region. But usually, as a rule, in northern Italy, it will be rice with pancetta - risotto with meat or smoked bacon. And, mind you, the recipe will be very different from city to city, but the dish will always be incredibly tasty. If you remember, carbonara pasta is also made with bacon, but with egg sauce and parmesan.

Ingredients (Serves 2)

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

Add prescription to phone

Risotto with meat. Step by step recipe

For risotto with meat, as for any other risotto, you do not need to rinse the rice. In addition to arborio, you can use other Italian varieties of rice with a high starch content - carnaroli, rum, vialone nano, baldo.
Arborio rice for risotto
Pancetta is an Italian variety of bacon. Very similar to smoked pork fat, or even more to smoked pork cheeks. You may not be particularly keen to cook risotto from the original pancetta, smoked fatty pork or bacon, or local smoked lard with a lot of meat layers, is fine. In addition, risotto with ordinary smoked balyk is very tasty, which is better not to fry at all or to do it minimally.
Vegetables and meat for risotto
Considering that the roasting of products for risotto with meat is very fast, it is worth preparing all the ingredients 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. Cut the selected meat into cubes or thin strips - this is not essential.
Pour 3 tbsp into a deep frying pan. l. olive oil and fry the chopped onion on it, stirring constantly. Optionally, you can flavor the oil by frying a clove of garlic in it. The onions should be soft and slightly translucent, but have not begun to burn, otherwise the risotto will taste good. Ideal if the onion has a pleasant golden hue.
Fry the onions until soft
Add chopped meat (bacon, pancetta, smoked lard) - whatever you have prepared. Fry for 1 minute, stirring constantly. Do not deeply fry smoked meat.
Add chopped meat
Add a pinch of salt and pepper to taste. Next, an important point is to add arborio rice. Stir and continue to fry the risotto with bacon, stirring continuously for 1-2 minutes. The rice should be covered with a film of oil and begin to slightly pearl at 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 liquid is completely absorbed.
Next, add boiling broth in small portions. Usually chicken or meat. Pour in a small ladle until all the liquid is absorbed by the rice. And only after that add the next portion.
Boil risotto adding broth
After 15 minutes, add tomato pulp to the risotto with meat and continue cooking the rice, adding broth. It is necessary for the tomato pulp to combine with the risotto.
After 15 minutes, add tomato pulp to the risotto
When the rice is completely ready, it is soft, slightly sticky, retained its shape and inside there is a barely perceptible hardness, but at the same time the rice is quite fluid.

Step 1: prepare the onion.

Using a knife, peel the onion and then rinse it under running water. Put the component on a cutting board and chop finely into squares. We transfer the chopped onions to a free plate.

Step 2: prepare the beef.

Rinse the beef thoroughly under running water to get rid of possible bone fragments and dirt. We spread the meat on a cutting board and, using a knife, clean it of 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 it aside for a while. Attention: so that the cheese does not become weathered and dry, it can be wrapped with cling film.

Step 4: prepare the beef risotto.

Place the butter in a deep frying pan and place the container over medium heat. When the butter is melted, put the chopped onion to it. Stirring from time to time with a wooden spatula, fry the ingredient until a transparent white color. Attention: in no case should the onion turn golden. Therefore, we closely monitor this process, otherwise the risotto will not work.

Immediately after that, put the pieces of beef in the pan, mix everything well and fry for another 2-3 minutes.

After that, pour 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 white dry wine into the pan, while stirring in parallel with the improvised inventory. We do this until the wine smell evaporates. Now we visually divide the chicken broth into 3 servings and fill it in three stages. Important: the broth must be hot, so we preheat it on the stove and add it to the pan using a scoop. After the first part of the liquid is absorbed into the rice, pour the second and add the 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 the grated Parmesan cheese, mix everything again and turn off the burner. Thus, the rice will not be overcooked, and the risotto will turn out to be delicious in taste.

Step 5: Serve the beef risotto.

Using a wooden spatula or a tablespoon, transfer the beef risotto to a special plate, decorate with fresh herbs if desired and can be served at the dinner table.
Good appetite!

There are several types of rice that can be used to prepare beef risotto: Vialone Nano, Arborio or Carnaroli.

In order to prepare the dish, you must 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, according to your taste.

Risotto with meat, in this case with beef, is a tasty and satisfying dish for the whole family. I don't cook it that often, but every time it's a little holiday. For the dish, I use lean meat and cut it into small pieces, but this does not prevent it from being saturated with the taste and aroma of all the spices and herbs added to the risotto. It is not worth overloading the dish with aromas, it will be enough to add a little ground pepper or coriander, as well as thyme, either dried or fresh. You may be adding other spices and herbs to the risotto, so of course, use whichever you like best.

To prepare risotto with meat according to the classic recipe, it is advisable to prepare all the ingredients in advance - there are not too many of them, but each product plays an important role.

Peel a small onion and chop finely. Remove the husks from the garlic cloves, and then cut them into slices.

First fry the garlic in vegetable oil for 1-2 minutes over low heat. Then remove the garlic, send the onion to the pan. After frying it over low heat for 2-3 minutes, transfer the beef cut into thin strips to it. Stir and fry everything together for another 5 minutes.

Transfer the rice to a frying pan, pour in half of the chicken broth, stir. Simmer under the lid for about 10 minutes, over low heat.

Pour the rest of the broth into the pan, add salt, spices, herbs, mix again and simmer under the lid until cooked for another 20 minutes. Be sure to make sure that all the broth does not evaporate. The classic risotto with meat has a thick, creamy texture.

Remember to stir the risotto while cooking. When the dish is ready, transfer it to a plate, sprinkle with grated cheese and serve.

Enjoy your meal!

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 preparation process, risotto has become a symbol of professionalism among the chefs. ... It is believed that only a good chef is capable of making proper and delicious rice. But we will show you, using two traditional recipes as an example, that making an Italian risotto is not so difficult, if desired, and with step-by-step instructions.

An appetizing and beautiful dish is always prepared using round rice and brought to a creamy consistency. Much of the focus is on the process of making rice. Small rice should be sufficiently starchy, this is an important part of risotto. For example, the Arborio variety, which also grows in Italy, or Carnaroli, from the Italian north. The second important base for the dish is the broth, which is used to stew rice.

We will look at the classic risotto recipe cooked with chicken and mushrooms in a slow cooker, as well as an option with meat and vegetables cooked using a pan.

Risotto with mushrooms and chicken

For self-preparation of a spicy and tasty dish, we need the following list of products:

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

Diagram of self-cooking risotto at home:

The first step is to prepare the chicken broth. Put the chicken cut into cubes of the same size into a deep saucepan and fill it with water. Cook over low heat for 30-40 minutes with salt and pepper.
Cut the mushrooms as in the photo above.
Put the onion and garlic, pre-chopped, in a multicooker saucepan with heated olive oil and fry until golden brown, then put the chopped mushrooms on it for 2 minutes, just like in the photo below. The required mode is "baking" or "frying".
Now it's the turn for the rice. In a slow cooker, fry it with mushrooms for no more than 3 minutes, without ceasing stirring. It is better not to close the multicooker for now.
Pour 100 ml of wine to 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). It must be hot. Do not pour all over at once, let the rice soak and then add a new small portion of liquid. Simmer with the "porridge" mode until you get the consistency of a liquid gruel, the rice should be slightly hard. The multicooker needs to be closed, but periodically open and stir the rice.
10 minutes before the end of stewing, put the fillets in the pan.
Garnish the finished dish with grated cheese and chopped herbs.

Risotto with meat and vegetables

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

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

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

Risotto cooking scheme at home:

First of all, finely chop the onion, garlic and vegetables. Carrots can be grated.
Cut the meat into cubes of the same size.
Fry onion, garlic, 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 15 minutes. You can use a saucepan or deep frying pan, stir the risotto being prepared with a wooden spoon.
In the meantime, you need to rinse the rice and put it on a towel or sieve to dry it out. Rinse until cloudy sediment is removed.
Add it to our vegetables and meats in a skillet and fry for no more than 3 minutes, stirring continuously.
Pour the hot broth into the rice with vegetables and meat in small portions (about ½ cup each). It must be hot. Do not pour all over at once, let the rice soak in the broth and then add a new small portion. Simmer until you get the consistency of a liquid gruel, the rice should be slightly hard.
Add cream 10 minutes before the end of stewing rice.
Garnish the finished Italian risotto with grated cheese and chopped herbs.

The second is classic and cooked with meat.