Risotto with beef and vegetables. Classic risotto recipes: with meat and chicken Beef risotto

One of the most delicious dishes associated with Italy is beef risotto. This is a gourmet food for true connoisseurs. But don't worry, it's easy to make at home. The main thing is to choose the right cheese and toppings. As for cheese, there is scope for your imagination, it is not necessary 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 of the package);
Parmesan (120 g);
Medium-sized bulb (white or onion);
White floor dry wine(2/3 cup);
Meat broth (about a liter);
Spices to your taste.

We will prepare risotto in three stages. First stage- preparation of ingredients. Cut the meat into manageable pieces. Chop the onion as finely as possible. We rub the cheese on a grater. Wash the rice well.

Second phase- Preparing the risotto. For this step, you need to get a large deep frying pan or stewpan. We drown on it butter. We start to sauté the onion. We bring it to a slight transparency and add cubes of meat to it. Fry the mixture for 5 minutes. After that, spread the rice, spices and fry the same amount.

Third stage- completion. Pour the wine into the pan and stir thoroughly. Then add 1/3 of the broth. We wait for its almost complete dissolution, then pour another part of the broth, after which - the rest. As soon as all the liquid has evaporated, mix the grated parmesan with 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.

Also risotto, but with mushrooms

Here is an example of such a cooking option:

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, prepare all the components of the dish. We rub the cheeses on a coarse grater and lay them out on different plates. We wash the rice. Cut the meat into large pieces. We cut the onion finely. Mushrooms, if small enough, do not touch, if medium-sized or large, chop into convenient pieces.

Next, fry all the ingredients in turn. We set the crust to the pieces of meat. Fry mushrooms quickly until golden brown. Turn on slow fire. Bring rice grains to transparency. Stir in the onion and bring it to transparency as well. Cut the meat into small cubes, mix with rice and onions.

We begin to gradually pour the broth. It is not necessary to pour out all at once, because the rice can already be digested, and the water will not evaporate. At the end of cooking, stir in the mushrooms. Now we dissolve the grated Gouda in risotto. Then melt the parmesan. Add spices and mix.

A few tips for making delicious risotto with beef and mushrooms

Buy only quality products.

From right choice ingredients depends on the taste of the risotto itself. You should not spare money for a good piece of beef pulp or cheese. In the original, risotto has a refined taste, and spoiling it with cheap products is considered bad manners.

Experiment.

But don't abuse it. The boundaries of your imagination should not touch the two main components of the dish. You can change the filling, add more types of meat. Use not only champignons, but also white mushrooms, for example. Add other cheeses to your liking, but be sure to save the parmesan and round grain rice.

Cook with heart.

It may sound ridiculous, but the love of cooking is the main component of a mouth-watering dish. Approach cooking risotto with enthusiasm, and then you will definitely succeed!

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 stack);
Parmesan (80-100 g);
Meat broth (half a liter);
Salt;
Pepper.

The technology for preparing such a risotto is not much different from the technologies of previous recipes. We prepare all products. And then we start frying them. First lay out the meat, give a small crust. Add mushrooms. We fry for another 7 minutes. Pour out the rice, sauté it for 5 minutes. Pour in cognac and wait for complete dissolution. Pour the mixture with half of the broth, after a while pour the rest of the liquid. Mix with salt and pepper. When the liquid has evaporated, stir in the parmesan and let it melt. Risotto is ready!

Tasty and hearty meal 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 prepared.

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For the meal, be sure to offer a choice of pasta or risotto. These two types of food are not consumed at the same time. Risotto can be served with any additions - risotto with vegetables, meat risotto or even an unusual Venetian risotto with raisins, which, despite being dessert, is great for starting a meal.

In addition, regardless of the region, even in cities, you can always taste excellent homemade dishes that are typical for this region and for Italy as a whole. For example, they will cook you rural risotto or other Italian ones.

It will be different depending on the region. But usually, as a rule, in the north of 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, pasta carbonara is also cooked with bacon, but with egg sauce and parmesan.

Ingredients (2 servings)

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 Spices

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Risotto with meat. Step by step recipe

For risotto with meat, as for any other risotto, rice does not need to be washed. In addition to arborio, you can use other Italian rice varieties with a high starch content - carnaroli, rum, vialone nano, baldo.
Arborio rice for risotto
Pancetta is an Italian variety of bacon. It is very similar to smoked undercut, or even more like smoked pork cheeks. You can not particularly strive to cook risotto from the original pancetta, smoked fatty pork or bacon, or local smoked lard with big amount meat layers. In addition, it turns out very tasty risotto with ordinary smoked salmon, which is better not to fry at all or do it minimally.
Vegetables and meat for risotto
Given that the frying of products for risotto with meat is very fast, 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. Cut and then finely chop with a knife. Cut the selected meat into cubes or thin strips - this is unprincipled.
Pour 3 tbsp into a deep frying pan. l. olive oil and fry the chopped onion on it, stirring constantly. If desired, you can flavor the oil by frying a clove of garlic in it. The onion should be soft and slightly translucent, but not start to burn, otherwise the risotto will be flavorful. Ideally, if the onion becomes a pleasant golden hue.
Fry the onion until soft
Add chopped meat (bacon, pancetta, smoked bacon) - what you have cooked. Fry for 1 min, stirring constantly. Do not overcook smoked meat.
Add chopped meat
Add a pinch of salt and pepper to taste. Further important point- 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 acquire a pearly transparency around the edges.
Add spices and rice
Add half a cup of broth or hot water, this is the first liquid that rice will absorb. Reduce heat until liquid is completely absorbed.
Next, in small portions, you need to add boiling broth. Usually chicken or meat. Pour with a small ladle until all the liquid is absorbed by the rice. And only after that add the next portion.
Cooking risotto with broth
After 15 minutes, add tomato pulp to the risotto with meat and continue to cook the rice, adding the broth. It is necessary that the tomato pulp is connected to the risotto.
After 15 minutes, add tomato pulp to the risotto
When the rice is completely cooked, 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.

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.

Step 1: prepare the bow.

Using a knife, peel the onion from the husk and then rinse under running water. We spread 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 fragments of bones and dirt. We spread the meat on a cutting board and, using a knife, we clean it of fat and sinews. 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 put it aside for a while. Attention: so that the cheese does not become weathered and does not dry out, it can be wrapped with cling film.

Step 4: Prepare the beef risotto.

Put the butter in a deep frying pan and put the container on medium heat. When the butter is melted, add the chopped onion to it. From time to time, stirring with a wooden spatula, fry the ingredient until a transparent white color. Attention: in no case should the onion turn golden. Therefore, we carefully 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 dry white wine into the pan, while simultaneously stirring with improvised equipment. We do this until the wine smell has evaporated. Now visually divide the chicken broth into 3 servings and pour it in three stages. Important: the broth must be hot, so preheat it on the stove and pour it into the pan with a ladle. After the first part of the liquid is absorbed into the rice, pour out 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 completely absorbs 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 Beef Risotto.

With the help of a wooden spatula or a tablespoon, we shift the risotto with beef to a special plate, decorate it with fresh herbs if desired, and can serve it at the dinner table.
Enjoy your meal!

Several varieties of rice can be used to make beef risotto: Vialone Nano, Arborio or Carnaroli.

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

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

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
creamy 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:

Warm up 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!!!