Risotto with beef and mushrooms. Risotto with juicy beef

Risotto- the most popular dish of Italian cuisine. It is prepared from special rice (Arborio, Vialone nano or Carnaroli) or round Krasnodar (if you have not purchased special rice). Arborio rice is usually used - it releases starch during cooking, which gives the risotto a "creamy" structure. A variety of herbs, seasonings, garlic, olives, capers, etc. can be added to cooked 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 - this is a completely independent dish in which rice is cooked in a special way. To prepare risotto, we need about 20-25 minutes, based on the fact that we have all the ingredients prepared (meat, mushrooms, cheese, broth, etc.). Today we will cook risotto with meat and mushrooms- a very tasty, satisfying and fragrant dish that will appeal to your home!

Ingredients:

• rice (I had regular round rice) - 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. 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. 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.

Step 1: prepare the rosemary.

Rinse the rosemary lightly under running water and place on a cutting board. Using a knife, finely chop the twigs and immediately move them to 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 with the help of a knife we ​​clean it from veins, films and excess fat. Next, grind the component into cubes of size no more than 2 centimeters and transfer 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 chips into a clean plate and leave aside for a while. Attention: based on the ingredients indicated in the recipe, we 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 put on a small fire. Immediately put crushed rosemary, bay leaves, cinnamon sticks, clove buds, and black peppercorns here. Constantly stirring with a wooden spatula, fry the herbs for 2-3 minutes.

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

Step 5: prepare the meat risotto.

Pour a small amount of olive oil into a cauldron and put on a large fire. 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 soft golden crust. This is how it should be so that the juice does not come out of it.

Then pour Arborio rice into the container and mix thoroughly with improvised equipment. Now pour white dry wine here and wait for it to be absorbed into the components. As soon as this happens, we begin to introduce vegetable broth in a small stream. Attention: Do not forget to mix everything with a spatula in parallel. When the contents of the cauldron begin to boil, we proceed to the preparation of the risotto itself. Now it is very important to monitor the cooking of rice! Subsequently, it should become ready, 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 not in a hurry to serve the dish to the dinner 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 using a tablespoon into a special plate and serve at the dinner table along with fresh vegetable salads and always with a glass of dry red wine.
Bon appetit everyone!

Basmati can be used instead of Arborio rice for risotto. It goes thinner, but it turns out no less tasty;

This dish can also be prepared with chicken or veal;

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

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

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 transfer the risotto with beef to a special plate, decorate with fresh herbs as desired and can be served 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
• 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 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!!!