Classic risotto recipes: with meat and with chicken. Cooking Juicy Beef Risotto Ingredients for Meat Risotto

Preparing risotto according to the classic recipe does not take much of your time. First, rinse the rice well and dry it on a towel. Fry the onion in the already heated sunflower oil until it is lightly browned. We also add dried rice to this and fry it along 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 the meat, which must be cut into small pieces or cubes in advance. Add green peas to this. Put the mixture in 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.

Several useful additions to the Risotto with Meat recipe:

To dry the rice well, fold it first in a colander so that the water glass, and then spread 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 heat, cover with a lid. Remember to make the rice crumbly when cooked.
You need to bake the risotto in the oven until a golden brown crust appears.

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 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 the 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;
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);

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, stirring continuously. 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.
Pour in the hot broth in small portions (about ½ cup each). It must be hot. Do not pour all over at once, let the rice soak and then add a new small portion of the 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 the stewing of the rice, 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).

Diagram for cooking 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 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 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.

Video: Recipe for Mushroom Risotto from Knorr Chef Igor Zago

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 move them into 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 use a knife to clean it of veins, films and excess fat. Next, grind the component into cubes of size no more than 2 centimeters and move it 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 shavings into a clean plate and leave aside for a while. Attention: from the calculation of the ingredients specified in the recipe, we need 5 teaspoons of grated cheese.

Step 4: Prepare the Spicy Milk Risotto Sauce.

Pour some olive oil into a saucepan and put on a small fire. Immediately put chopped rosemary, bay leaves, cinnamon sticks, clove buds, and black peppercorns here. Stirring constantly with a wooden spatula, fry the herbs for 2-3 minutes.

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

Step 5: prepare the risotto with meat.

Pour a small amount of olive oil into the cauldron and put on high heat. 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 delicate golden crust. So it should be so that juice does not come out of it.

Then pour the Arborio rice into a container and mix thoroughly with the improvised inventory. Now we pour white dry wine here and wait for it to be absorbed into the components. As soon as this happens, we begin to introduce the vegetable broth in a small stream. Attention: do not forget to mix everything in parallel with a spatula. When the contents of the cauldron begin to boil, proceed to the preparation of the risotto itself. It is very important to keep an eye on the cooking of the rice now! Subsequently, it should become ready-made, 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 salt to taste. Once again, mix everything well and turn off the burner. Important: we are in no hurry to serve the dish to the dining 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 with a tablespoon into a special plate and serve to the dinner table along with fresh vegetable salads and always with a glass of dry red wine.
Bon appetit, everyone!

For risotto, you can use Basmati instead of Arborio rice. It goes thinner, but it turns out to be no less tasty;

This dish can also be prepared with chicken or veal;

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

Sprinkle the risotto with finely chopped fresh parsley before serving. It turns out both delicious and beautiful.

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

Ingredients:

rice (I had regular rice, but you can take special rice for risotto) - 1 glass
meat - 400 g
mushrooms - 300 g
hard cheese - 60-70 g
onion - 1 piece
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 sliced meat, mix and fry over low heat, covered 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, add another piece of butter.

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

Season with salt and pepper (I also had Vegeta from seasonings), stir and cook for 2-3 minutes, then pour in broth or water. If you add wine to risotto, the amount of broth should be reduced.

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

You do not need to pour all the liquid at once, but add it as it boils.

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

Stir the risotto and serve. Bon Appetit!!!

Risotto Is the most popular Italian dish. It is prepared from special rice (Arborio, Vialone nano or Carnaroli) or round Krasnodar (if you have not purchased special rice). Usually they use Arborio rice - it releases starch during cooking, which gives the risotto a "creamy" structure. A variety of herbs, spices, garlic, olives, capers, etc. can be added to the prepared risotto. According to 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 - it is a completely independent dish in which rice is prepared in a special way. To prepare the risotto, we need about 20-25 minutes, assuming that all the ingredients are prepared (meat, mushrooms, cheese, broth, etc.). Today we will cook risotto with meat and mushrooms- a very tasty, satisfying and aromatic dish that will please your home!