Meat Risotto
Risotto • Italian
Description
The broth should be of the highest quality (cubes are used only as a last resort). Red wine can be added to taste as the rice cooks, but it’s important not to add it at the end, so that the wine has time to evaporate. If a creamier consistency is desired, additional butter can be added. If time permits, it is advisable to prepare the risotto while stirring almost constantly.
Ingredients
- Spanish onions 2 heads
- Celery salt 1 stalk
- Lean Beef 10 oz
- Carrot 1 piece
- Chicken Liver 2 pieces
- Red Grape Juice ½ glasses
- Passata Tomato Sauce 5 oz
- Arborio rice ½ kg
- Butter 6 teaspoons
- Olive Oil 5 fl oz
- Red Long Chili Peppers to taste
- Salt to taste
- Grated Pecorino Pepato Cheese to taste
- Ground Black Pepper to taste
- Chicken Broth 6 glasses
Step-by-Step Guide
Step 1
Finely chop the red onion, celery stalk, and carrot.
Step 2
On medium heat, preheat your risotto pan (a deep skillet or a low, wide pot), pour in the olive oil, and add half of the butter. Add the chopped vegetables and cook, stirring, for about 3 minutes or until the onion becomes golden.
Step 3
At the same time, heat the broth in a separate pot. During the cooking process, it is advisable to keep the broth on a very low heat and add it to the risotto as needed, ensuring it is warm.
Step 4
Add the minced meat to the vegetables and cook for about 3 minutes.
Step 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 pieces of the filling. Cook over low heat for 10 minutes.
Step 6
Add the rice and cook, stirring frequently, until al dente, 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 as needed).
Step 7
When the rice is ready, turn off the heat, add the remaining butter, and stir well.
Step 8
Serve the dish hot, sprinkled with Parmesan.
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