Meat risotto
6 servings
50 minutes
Meat risotto is a delightful dish from Italian cuisine, originating from the northern regions of Italy where rice fields stretch for miles. This risotto variant has a rich, deep flavor thanks to the combination of ground beef, chicken liver, and aromatic red wine. Tomatoes add a slight tanginess, while butter finishes the dish with a creamy texture. Parmesan adds a hint of sharpness, making each spoonful incredibly rich. It is best served hot to highlight its creamy richness and the wealth of flavor nuances. Perfect for both cozy dinners and festive gatherings, as its rich aroma can enhance any meal.
1
Finely chop the red onion, celery stalk, and carrot.
- Red onion: 2 heads
- Celery: 1 stem
- Carrot: 1 piece
2
On medium heat, heat a pan for making risotto (deep skillet or low wide pot), pour in olive oil and add half of the butter. Add chopped vegetables and cook, stirring, for about 3 minutes or until the onion turns golden.
- Olive oil: 125 ml
- Butter: 6 tablespoons
3
Meanwhile, heat the broth in a separate pot. During the cooking process, it is advisable to keep the broth on a very low flame and add it to the risotto warmed as it becomes ready.
4
Add minced meat to the vegetables and cook for about 3 minutes.
- Ground beef: 250 g
5
Add 1 cup of hot chicken broth, finely chopped chicken liver, wine, tomato paste, red and black pepper, and salt. Mix the ingredients well, breaking up the minced pieces. Cook on low heat for 10 minutes.
- Chicken broth: 6 glasss
- Chicken liver: 2 pieces
- Dry red wine: 0.5 glass
- Tomato paste: 100 g
- Ground red pepper: to taste
- Ground black pepper: to taste
- Salt: to taste
6
Add the rice and cook, stirring often, until al dente for about 25 minutes. As the liquid is absorbed, add a little chicken broth (about 0.5 cup at a time). You should use all the chicken broth (you can add more broth or red wine if needed).
- Arborio rice: 0.5 kg
- Chicken broth: 6 glasss
7
When the rice is ready, turn off the heat, add the remaining butter, and stir.
- Butter: 6 tablespoons
8
Serve the dish hot, sprinkled with parmesan.
- Grated Parmesan cheese: to taste
