In classical Italian cuisine, there is no recipe for risotto with minced meat, but the years of preparation of this dish, which spread throughout the world, made possible almost any variation of this dish.
We will share with you recipes of meat risotto, which will bring variety to your daily menu.
Risotto with minced meat and vegetables
Ingredients:
- ground beef - 500 g;
- onions - 1 pc .;
- garlic - 2 cloves;
- salt, pepper - to taste;
- rice arborio - 1 item;
- meat broth - 3 1/2 items;
- white wine - half a century;
- carrots - 1 piece;
- grated Parmesan - 1/2 st .;
- vegetable oil;
- green onions.
Preparation
In any thick-walled ware, fry the onion with the grated carrots until half-prepared. To vegetable pasture, add crushed garlic, fry it for 30 seconds and add minced meat. Stirring constantly, prepare the mince until it changes color to golden brown. Now you can add rice to the meat stuffing and pour everything with wine. As soon as the wine is evaporated, we begin to add meat broth to the ladle at a time, until it is completely absorbed. In this case, the risotto must be stirred constantly. As soon as the whole broth is absorbed - the rice can be removed from the fire, mixed with grated Parmesan and served to the table, sprinkled with chopped green onions.
If you are preparing a risotto with minced meat in a multivark, use the "Rice" or "Kasha" mode during cooking, constantly stirring the contents of the bowl.
Recipe for risotto with ground beef
Ingredients:
- ground beef - 500 g;
- olive oil - 4 tbsp. spoons;
- onions - 1 pc .;
- rice arborio - 250 g;
- Chicken broth - 1.2 liters;
- tomatoes in its own juice - 400 g;
- grated Parmesan - 50 g.
Preparation
From beef minced we roll small meatballs and fry them until golden in olive oil.
In a separate bowl, fry onion until clear, and then mix it with rice arborio. After a couple of minutes of roasting, pour in 2 stews of broth and add the tomatoes in your own juice. Wait until most of the liquid evaporates, and then continue to add broth, stirring constantly the rice.
As a result, you should get a more liquid, than usual, risotto, which should be served in deep plates, generously sprinkled with cheese and spreading meatballs over the dish.
If desired, the mince can be stewed right along with the rice, pre-fry it with onions. Serve this dish better with a slice of fresh bread and a glass of dry wine.