Risotto with beef and mushrooms. Preparing risotto with juicy beef. Risotto with meat. Step by step recipe

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. We also add here green pea. 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. 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.

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 onion 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 let's visually separate chicken bouillon for 3 servings and fill it in three stages. Important: The broth must be hot, so we preheat it on the stove and pour it into the frying 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: Be sure to mix everything with a spatula from time to time.
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 dining table.
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, it is necessary 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.

Delicious and hearty 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, 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 big amount meat layers. 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 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.

The classic recipe for Italian risotto is a rice dish that is aromatic and satisfying. Make risotto with mushrooms, chicken, vegetables or meat. Best Recipes- we have!

Be sure that your loved ones will appreciate such a dish as risotto. The classic recipe, although not rich in ingredients, allows you to prepare a dish with a harmonious taste, in which there is nothing superfluous.

Chicken broth – 6 glasses;
Arborio rice – 400 gr.;
Dry white wine – 150 ml;
Onion – 1 pc.;
Butter – 50 gr.;
Champignons – 150 gr.;
Olive oil – 2 tbsp;
Parmesan cheese – 150 gr.;
Dry saffron – 1 pinch;
Salt and pepper - to taste.

Pour wine into a small deep container and add saffron to it. Mix lightly and set aside so that the spice gives its aroma to the wine.

Chicken broth, if it is cold or frozen, put on low heat and bring to a boil. When the liquid has boiled well, reduce the heat to low and cover with a lid.

Peel the onion and cut into small cubes.

We wash the champignons well and chop them too, but we do it a little larger.

Heat a frying pan over medium heat and add olive oil. Add the onions first and then the champignons. Roasting lasts approximately 5 minutes.

Now pour our rice into the same frying pan where the mushrooms and onions are fried, mix everything well several times.

Add wine to the pan, reduce the heat to low and wait until the wine is completely absorbed into the grain.

Using a ladle, pour some of our broth into the pan.

Please note that one ladle will be enough; you should not add too much, otherwise it will ruin the whole concept of step-by-step preparation of classic risotto.

When you notice that all the liquid has been absorbed into the rice, add another ladle. Don’t forget to stir from time to time so that all the grains are evenly saturated with the broth.

When we have run out of all the broth, and the rice has become more like boiled porridge, remove it from the heat and add finely chopped butter and finely grated cheese to the pan.

The classic risotto recipe involves stirring the dish very thoroughly before serving.

Bon appetit!

Recipe 2: classic chicken risotto

rice - 1 cup
chicken fillet - 2 pcs
onion - 1 piece
carrots - 1 pc.
salt - 1 tsp.

Onions and carrots need to be peeled and rinsed well under water. Preparing Risotto begins by cutting the onion and frying it over medium heat until golden brown.

It is better to cut the carrots into cubes, however, if you want, it is quite acceptable to grate them on a coarse grater. The carrots are placed in the prepared onion, and stirring slowly, they also need to be fried.

Chicken fillet is washed under cold water and cut into small cubes. This is easier to do if you freeze the meat a little. Then the cubes will be even and small. The fillet is added to the onions and carrots and simmered for several minutes.

The last thing to add to the risotto is rice. Before this, it is washed several times and discarded in a colander. Mix the rice with the remaining ingredients and then close the lid of the pan.

The risotto is simmered covered over low heat for about half an hour. When the fire is already turned off, it is better to leave the dish to brew for the same period.

You can serve risotto with finely chopped dill and tomatoes. Risotto - a classic recipe - done with chicken! Bon appetit!

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 classic recipe 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 should be turned off, and the risotto should sit for about an hour under the lid.

Recipe 4: classic risotto with cheese and mushrooms

1.5 tbsp. rice
300 gr. champignons
1 medium onion
80 gr. butter
2 tbsp. vegetable oil
1 liter of broth
0.5 tbsp. white wine
150-200 gr. Parmesan cheese
pepper
parsley

First of all, wash and cut the champignons into slices. Finely chop the onion. Ideally, for preparing risotto, it is better to use shallots (2-3 pieces), which have a delicate and delicate taste, but regular onions are also quite suitable.

Place a piece of butter in a frying pan and add a little olive oil.

Add the chopped onion and simmer over medium heat until it becomes soft and translucent.

Add chopped champignons or other edible mushrooms. It’s clear that the most delicious risotto made with porcini mushrooms.

Simmer the onions and mushrooms for 5-7 minutes over medium heat. Lightly salt and pepper.

Add one and a half cups of round rice. Mix the contents of the pan well, the rice should absorb the fat. Lightly fry everything together.

Add white wine and stir. Boil everything together for a couple of minutes so that the alcohol evaporates.

Add two or three ladles of boiling broth. It can be chicken or mushroom broth. With mushroom broth, the risotto turns out to be richer in taste, but also darker.

Stirring, cook the risoto with champignons. As soon as the rice absorbs the broth, add a new portion. Rice should be cooked in sufficient liquid. Taste it and adjust the amount of salt.

After 20 minutes, when the rice is almost ready, add grated Parmesan cheese. Stir and cook for a couple more minutes over low heat.

Parmesan cheese gives risotto a special taste and delicate creamy consistency. Make sure that the risoto is not dry (add a little more hot broth if necessary), and that the rice is not overcooked.

Remove the very tasty and incredibly aromatic risotto with mushrooms from the heat, sprinkle with herbs and serve.

Recipe 5, step by step: risotto bianco with martini

Even though risotto bianco cooks quite quickly, you will need patience and maximum attention, because it needs to be constantly stirred and added liquid as it is absorbed. And, of course, the most important thing in preparing risotto bianco is good wine and real Parmesan, which will make the taste of your dish truly Italian.

chicken broth - 1200 ml
onion - 1 piece
olive oil - 2 tbsp. l.
ground black pepper - 0.5 tsp.
salt - 1 pinch
garlic - 2 cloves
celery root - 50 g
martini – 250 ml
butter - 100 g
Short grain rice – 400 gr
parmesan cheese - 100 gr

Recipe 6: risotto with raisins (step-by-step photos)

Arborio rice - 1 cup (rinsed)
Parsley - 5-6 pieces (sprigs)
Garlic - 2 cloves
Olive oil - 3 tbsp. spoons
Raisins - 100 grams (pre-soaked in cold water)
Broth - 0.5 Liters
Parmesan cheese - 50 grams
Salt - To taste
Sugar - To taste

Chop garlic and parsley.

Heat the olive oil in a frying pan and fry the garlic and parsley for 3-4 minutes.

Add the washed rice, fry together for 4-5 minutes, stirring constantly.

Pour in the broth in small portions so that the rice has time to absorb it. All this is done on minimal heat. 5 minutes before the rice is ready, add the raisins.

Mix thoroughly and sprinkle with grated Parmesan.

Bon appetit!

Recipe 7: how to make risotto at home

rice - 200 g
broth - 500 ml
white wine - 50 ml
vegetable oil - 40 ml
butter - 25 g
onion - 1 head
spices, salt - to taste

For cooking you will need rice with a high starch content. In this case, rice was used for pilaf, but Arborio would be an excellent choice. White wine will give light dish sourness and pleasant aroma. You can use beef, chicken or vegetable broth. It should be moderately salty. The recipe uses a rich vegetable broth; to prepare it, carrots, onions, celery root, parsley root, ginger, parsley, and hot pepper are required.

You need to sauté the onion in olive or sunflower oil. It can be finely chopped so that each piece is the size of a grain of rice. You can also cut it into rings, heat it in oil until golden color and delete. In this case, the onion will share its taste and aroma with the rice, but will not be noticeable in the dish.

You need to pour the rice into the frying pan and start stirring it continuously over medium heat. After the rice becomes translucent and the oil is evenly distributed over its surface, you can add wine. The wine must first be heated to at least 40 degrees so that the rice does not come into contact with the cold liquid.

Continuously stirring the rice, you need to evaporate all the alcohol over high heat, and then reduce it again to medium. White risotto. Spices should be added to the rice. This recipe uses salt, cardamom, marjoram, ground ginger, and pepper.

Now begins the most difficult stage of cooking, during which it is advisable to continuously stir the rice slowly. You need to pour the broth into the pan in small portions and let the liquid evaporate. The broth should also be hot. This will cook the rice slowly and release some of the starch into the liquid. When each grain of rice reaches al dente, remove the dish from the heat, cover with a lid and let rest for 3-5 minutes. There should be some excess liquid in the pan. After this, butter is added to the rice, and the risotto is thoroughly but gently mixed.

As a result, the rice will absorb excess liquid and will be covered cream sauce. It must be served hot, complemented with meat, seafood or vegetable salad. Risotto can serve as an excellent side dish; it combines the pleasant density of properly cooked rice and the tenderness of the gravy, and has an exquisite taste. The photo shows white risotto, complemented by a piece of fried rabbit and fresh vegetables.

Recipe 8: risotto with meat, vegetables and olives

rice preferably short grain
bouillon
Bell pepper
basil
olives
cream
olive oil
garlic

Pour in enough olive oil to coat the rice grains. Fry the garlic over medium heat. You can use onions instead of garlic, I just don't like them. They fried it and threw it away.

Pour the rice into the pan and mix it in the oil and fry for 3-4 minutes. Gourmets can add a little white wine for flavor. Unfortunately, I didn't have the rice I needed, so I had to use long grain rice.

The broth can be different, both chicken and meat.

Subsequently, cooking rice comes down to adding hot broth into a frying pan with rice in small portions as it is absorbed, stirring constantly. Keep the broth hot throughout the cooking time. Cook the rice over medium-low heat.

Add a pinch of fragrant basil to the rice.

While the rice is cooking, cut the ingredients that complement it. Sweet pepper.

Cut into cubes.

We also cut the meat. I had a ready-made piece of pork.

Some olives. Cut into quarters.

In total, the rice takes about 40 minutes to cook on average. 15 minutes before the end of cooking, we throw our peppers and meat into the pan. Mix.

Continue cooking, adding broth. We taste the rice closer to the control time. While the rice is cooking and the peppers are stewing, grate the cheese.

Pour heavy cream into the pan with the cooked rice and sprinkle with cheese. Leave in a hot frying pan. In principle, you can sprinkle cheese on the finished dish.

Place on a heated plate and add some greens. Serve with white wine.

Recipe 9: mushroom risotto with white wine (with photo)

Mushroom risotto is not vegetable pilaf, not porridge, and not just cooked rice. This is an incredibly tasty, rich, satisfying and enchanting dish. You can't walk past him and you can't look away from the plate.

Rice – 200 g
Mushrooms – 250 g
Broth (vegetable, chicken) – 1 l
Onion – 3 pcs.
Garlic – 1 clove
Dry white wine – 50 ml
Hard cheese – 50 g
Butter – 40 g
Olive oil – 1 tbsp.
Salt, ground pepper - to taste
Greens - to taste

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, chop the component into cubes the size no more 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 detect 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 minutes 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 approximately 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: We are not in a hurry to serve the dish to the dinner table. Cover the cauldron with a lid and let the risotto brew for 5–7 minutes.

Step 6: serve risotto with meat.

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

To prepare risotto, you can use Basmati instead of Arborio rice. It is thinner, but it turns out 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 be more viscous;

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