Classic risotto with meat
Description
The dish is prepared without unnecessary complications. For meat risotto, it's better not to use chicken breast as it is quite dry. It's preferable to use meat from the thigh or drumstick. The traditional recipe includes, besides meat, onion (regular or shallot) and carrot. Instead of chicken, you can also use beef or veal. A distinctive feature of the preparation is that the rice is not boiled separately, but cooked in a pan with the addition of meat broth or plain purified water. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Peel and wash the onion and carrot. Dice the onion into small cubes and the carrot into even finer cubes. Heat a frying pan and sauté the onion first, then add the carrot.
- 2
Step 2
2. Remove the meat from the bone, wash it, dry with a paper towel, cut into small pieces, and add to the pan with the vegetables.
- 3
Step 3
3. Rinse the rice several times until the water runs clear, then add it to the skillet with the vegetables and meat, and mix well. Season with salt, pour in a little water, and stir for 5-7 minutes. Then let it sit, covered, for 5 minutes. Afterwards, add a bit more water and continue simmering, periodically adding small amounts of water as needed.
- 4
Step 4
4. At the end of cooking, add the butter and mix gently so that the rice remains fluffy and doesn't turn into porridge. Serve the dish with a sprig of dill.