Classic risotto recipes: with meat and with chicken. How to make juicy beef risotto Ingredients for making beef risotto

Cooking risotto according to the classic recipe will not require much time from you. First, rinse the rice well and dry it on a towel. Fry the onion in the already heated sunflower oil until it is browned. Add dried rice to this and fry it together with onions. Now add the meat broth to the rice and continue to cook for twenty minutes. And only when the rice is ready, we begin to mix it with meat, which must be cut into small pieces or cubes in advance. Add green peas to this. Pour the mixture into a greased baking dish. Now we combine the eggs with milk, add all the other products, and mix well, pour the rice with 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 put it in a colander to drain the water, and then spread it on a towel.
In order for the broth to become transparent, 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 golden brown.

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 is able to cook the right and tasty rice. But we will show you, using the example of two dishes according to a traditional recipe, that it is not so difficult to prepare Italian risotto if you wish and with step-by-step instructions.

An appetizing and beautiful dish is always prepared using round rice and brought to a creamy consistency. Much attention is paid to the process of cooking rice. Small 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 will look at the classic risotto recipe, cooked with chicken and mushrooms in a slow cooker, as well as a variant with meat and vegetables, prepared using a frying 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;
champignon mushrooms 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);

The scheme of self-cooking risotto at home:

First of all, let's prepare the chicken broth. We shift the chicken cut into cubes of the same size into a deep saucepan and fill it with water. Cook on low heat for 30-40 minutes with salt and pepper.
Cut the mushrooms, as in the photo above.
Onion and garlic, pre-chopped, put in a multicooker pan with heated olive oil and fry until golden brown, then put 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 rice. In a slow cooker, fry it with mushrooms for no more than 3 minutes, stirring constantly. While the multicooker is better not to close.
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.
In small portions (about ½ cup each), gradually pour in the hot broth. It must be hot. Do not pour all at once, let the rice soak it up and only then add a new small portion of the liquid. Simmer on the "porridge" mode until you get the consistency of liquid gruel, the rice should be slightly firm. The slow cooker must be closed, but periodically open and stir the rice.
10 minutes before the end of the stewing of rice, put the fillet 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 with vegetables, with step-by-step instructions for cooking at home.

To prepare an appetizing dish, the following products are needed:

round small rice 200 g (preferably Arborio variety);
fresh beef 400 g (without bones);
meat broth 200 ml;
1 head of onion;
¼ cup cream;
parmesan cheese 50-70 g;
sweet pepper, carrot;
greens (thyme, basil);
ground black pepper and salt (to taste);
olive oil (needed for frying).

How to cook risotto 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 about 15 minutes. You can use a saucepan or a deep frying pan, stir the risotto that is 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. Rinse until you get rid of the cloudy sediment.
Add it to our vegetables and meat in the pan and fry for no more than 3 minutes, stirring constantly.
Pour hot broth into rice with vegetables and meat in small portions (about ½ cup each). It must be hot. Do not pour all at once, let the rice absorb the broth and only then add a new small portion. Simmer until the consistency of liquid gruel is obtained, the rice should be slightly firm.
10 minutes before the end of stewing rice, add cream.
Garnish the finished Italian risotto with grated cheese and chopped herbs.

The second is classic and cooked with meat.

Video: Mushroom risotto recipe from Knorr chef Igor Zago

Step 1: prepare the rosemary.

Rinse the rosemary lightly under running water and place on a cutting board. Using a knife, finely chop the twigs and immediately move them to a clean saucer.

Step 2: Prepare the Pork.

Rinse the pork thoroughly under running warm water to remove possible bone fragments, and then wipe it well with kitchen paper towels. We spread the meat on a cutting board and with the help of a knife we clean it from veins, films and excess fat. Next, grind the component into cubes of size no more than 2 centimeters and transfer to a free plate.

Step 3: Prepare the Parmesan Cheese.

Using a medium grater, grate the Parmesan cheese directly on the cutting board. Then pour the chips into a clean plate and leave aside for a while. Attention: based on the ingredients indicated in the recipe, we 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 put on a small fire. Immediately put crushed rosemary, bay leaves, cinnamon sticks, clove buds, and black peppercorns here. Constantly stirring with a wooden spatula, fry the herbs for 2-3 minutes.

Next, pour milk into a container and wait for it to boil. Immediately after that, we pinpoint 10 minutes and make the sauce. At the end, turn off the burner, and set the saucepan aside. Let the mixture infuse and soak in spices.

Step 5: prepare the meat risotto.

Pour a small amount of olive oil into a cauldron and put on a large fire. Let the contents of the container warm up well. Immediately after that, carefully (so as not to burn yourself), put 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 be covered with a soft golden crust. This is how it should be so that the juice does not come out of it.

Then pour Arborio rice into the container and mix thoroughly with improvised equipment. Now pour white dry wine here and wait for it to be absorbed into the components. As soon as this happens, we begin to introduce vegetable broth in a small stream. Attention: Do not forget to mix everything with a spatula in parallel. When the contents of the cauldron begin to boil, we proceed to the preparation of the risotto itself. Now it is very important to monitor the cooking of rice! Subsequently, it should become ready, but still firm and not boiled. It takes me about 10–12 minutes. Then, without delay, pour the sauce into the cauldron through a strainer, and also add grated Parmesan cheese, a piece of butter, and also salt to taste. Once again, mix everything well and turn off the burner. Important: We are not in a hurry to serve the dish to the dinner table. We cover the cauldron with a lid and let the risotto brew for 5–7 minutes.

Step 6: serve the risotto with meat.

Pour hot risotto with meat using a tablespoon into a special plate and serve at the dinner table along with fresh vegetable salads and always with a glass of dry red wine.
Bon appetit everyone!

Basmati can be used instead of Arborio rice for risotto. It goes thinner, but it turns out no less tasty;

This dish can also be prepared with chicken or veal;

Instead of milk, you can add fat cream to the sauce 10–15% . Then the dressing for the dish will turn out to be more viscous;

Before serving, the risotto can be sprinkled with finely chopped fresh parsley. It turns out both tasty and beautiful.

I cooked risotto with meat and mushrooms not in the multicooker. The slow cooker at that time baked us delicious loaves. But in the future I plan to adapt my recipe for a slow cooker.

Ingredients:

rice (I had regular rice, but you can take special rice for risotto) - 1 cup
meat - 400 g
mushrooms - 300 g
hard cheese - 60-70 g
onion - 1 pc.
garlic - 2 cloves
butter or vegetable oil
salt and freshly ground pepper
boiled water or broth - 3-3.5 cups
dry white wine - 70 g (I cook without wine)

Recipe for risotto with meat, mushrooms and cheese:

Heat butter or sunflower oil in a deep frying pan. Put the meat cut into pieces, mix and fry over low heat, under the lid until tender.

Add chopped mushrooms. I have forest mushrooms, boiled in advance, but you can cook risotto with any mushrooms.

Stir and simmer everything over low heat until the liquid evaporates.

Then add finely chopped onion and garlic. Stir and fry for a few more minutes, if necessary, you can add another piece of butter.

Pour rice (rice for risotto is usually not washed, I washed it).

Salt, pepper (I also had Vegeta from seasonings), mix and cook for 2-3 minutes, then pour in the broth or water. If you add wine to the risotto, reduce the amount of broth.

Reduce the heat to low and cook the risotto, covered, until the broth is completely absorbed by the rice. Risotto stir while cooking. The consistency of the dish should be viscous, so if necessary, you can add another ladle of boiled water or broth.

You can not pour all the liquid at once, but add as it boils away.

At the end of cooking, add grated cheese and fresh herbs (optional).

Mix the risotto and serve. Bon Appetit!!!

Risotto- the most popular dish of Italian cuisine. It is prepared from special rice (Arborio, Vialone nano or Carnaroli) or round Krasnodar (if you have not purchased special rice). Arborio rice is usually used - it releases starch during cooking, which gives the risotto a "creamy" structure. A variety of herbs, seasonings, garlic, olives, capers, etc. can be added to cooked risotto. By its consistency, risotto can also be different: creamy (this is a classic risotto), more liquid or with a crumbly consistency. It cannot be called pilaf or porridge - this is a completely independent dish in which rice is cooked in a special way. To prepare risotto, we need about 20-25 minutes, based on the fact that we have all the ingredients prepared (meat, mushrooms, cheese, broth, etc.). Today we will cook risotto with meat and mushrooms- a very tasty, satisfying and fragrant dish that will appeal to your home!