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

Ingredients:

• rice (I used regular rice, but you can use 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. Place the meat cut into pieces, mix and fry over low heat, covered, until cooked.

Add chopped mushrooms. I used wild mushrooms, boiled in advance, but you can make 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.

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

Add salt and pepper (I also had Vegeta as a seasoning), stir and cook for 2-3 minutes, then pour in broth or water. If you add wine to the risotto, reduce the amount of broth.

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

You don’t have 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 with meat, in in this case with beef is a tasty and satisfying dish for the whole family. I don’t cook it that often, but every time it’s a little celebration. For the dish, I use lean meat and cut it into small pieces, but this does not prevent it from being saturated with the taste and aroma of all the spices and herbs added to the risotto. There is no need to overload the dish with aromas; it will be enough to add a little ground pepper or coriander, as well as thyme - dried or fresh. You may add other spices and herbs to your risotto, so of course, use what you like best.

To prepare risotto with meat according to the classic recipe, it is advisable to prepare all the ingredients in advance - there are not too many of them, but each product plays an important role.

Small onion peel and chop finely. Peel the garlic cloves and then cut them into slices.

First fry the garlic in vegetable oil for 1-2 minutes over low heat. Then remove the garlic and add the onion to the pan. After frying it over low heat for 2-3 minutes, add the beef cut into thin strips to it. Stir and fry everything together for another 5 minutes.

Place the rice in the pan, pour in half the chicken broth and stir. Simmer covered for 10 minutes over low heat.

Pour the remaining broth into the pan, add salt, spices, herbs, stir again and simmer under the lid until ready for another 20 minutes. Be sure to ensure that all the broth does not evaporate. Classic meat risotto has a thick, creamy consistency.

Don't forget to stir the risotto while cooking. When the dish is ready, transfer it to a plate, sprinkle with grated cheese and serve.

Bon appetit!

A tasty and satisfying dish for a good breakfast is 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, as a rule 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

1. 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

2. 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 a lot of meat layers is quite suitable. 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

3. Considering that frying food for risotto with meat is very quick, it is worth preparing all the components in advance.
4. 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.
5. 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. Ideally, the onion will have a pleasant golden hue.

   Fry the onion until soft

6. 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

7. Add a pinch of salt and pepper to taste. Further important point- 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

8. Add half a glass of broth or hot water, this is the first liquid that the rice will absorb. Reduce heat until liquid is completely absorbed.
9. 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 by adding broth

10. 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.

11. 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 also cut them, 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. Carrots are placed in ready onions, and stirring slowly, it also needs 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 for 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 a frying pan and pour some vegetable oil. 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. It 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 is 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 add a slight sourness to the dish 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.

On olive or sunflower oil you need to sauté the onion. 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 brown and remove. 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. IN this recipe used salt, cardamom, marjoram, ground ginger, 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 frying 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

One of delicious dishes, associated with Italy, is beef risotto. This is exquisite food for true connoisseurs. But don’t be scared, it’s quite easy to prepare it at home. The main thing is to choose the right cheese and filling. As for the cheese, there is room for your imagination; you don’t have 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 a package);
• Parmesan (120 g);
• Medium-sized onion (white or onion);
• White semi-dry wine (2/3 cup);
• Meat broth (about a liter);
• Spices to suit your taste.

We will prepare risotto in three stages. First stage– preparation of ingredients. Cut the meat into convenient pieces. Chop the onion as finely as possible. Grate the cheese. Wash the rice well.

Second phase- preparing risotto. For this stage you need to get a large deep frying pan or saucepan. Heat butter on it. We begin to sauté the onion. Bring it to light transparency and add meat cubes to it. Fry the mixture for about 5 minutes. Then add rice, spices and fry for the same amount.

Third stage– completion. Pour the wine into the pan and stir thoroughly. Then pour in 1/3 of the broth. We wait until it is almost completely dissolved, then pour in another part of the broth, followed by the rest. Once all the liquid has evaporated, mix the grated Parmesan with the 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 preparation:

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, let's prepare all the components of the dish. Grate the cheeses on a coarse grater and place them on different plates. Wash the rice. Cut the meat into large pieces. Finely chop the onion. If they are small enough, don’t touch the champignons; if they are medium or large, chop them into manageable pieces.

Next, fry all the ingredients one by one. We give a crust to the pieces of meat. Quickly fry the champignons until golden. Turn on low heat. Bring the rice grains to transparency. Stir in the onion and bring it until transparent. Cut the meat into small cubes, mix with rice and onions.

We begin to gradually pour in the broth. There is no need to pour it all out at once, because the rice may already be overcooked, and the water will not evaporate. At the end of cooking, stir in the mushrooms. Now dissolve the grated Gouda in the risotto. Then melt the Parmesan. Add spices and mix.

A few tips for preparing a delicious risotto with beef and mushrooms

Buy only quality products.

From the right choice The ingredients depend on the taste of the risotto itself. You shouldn’t waste money on a good piece of beef or cheese. The original risotto has a refined taste, and spoiling it with cheap products is considered bad manners.

Experiment.

But you shouldn’t abuse it. The boundaries of your imagination should not affect the two main components of the dish. You can change the filling, add more types meat. Use not only champignons, but also porcini mushrooms, for example. Add other types of cheese to suit your taste, but be sure to keep the Parmesan and short grain rice.

Cook with your soul.

It may sound funny, but the love of cooking is the main component of a delicious dish. Approach the preparation of 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 shot glass);
• Parmesan (80-100 g);
• Meat broth (half a liter);
• Salt;
• Pepper.

The technology for preparing this risotto is not very different from the technology for previous recipes. We prepare all products. And then we start frying them. First, lay out the meat, give it a small crust. Add mushrooms. Fry for another 7 minutes. Pour in the rice and saute it for 5 minutes. Pour in cognac and wait until completely dissolved. Fill the mixture with half the broth, after a while add the remaining liquid. Mix with salt and pepper. When the liquid has evaporated, stir in the Parmesan and let it melt. Risotto is ready!