Risotto is an Italian dish very similar to pilaf, but with its own characteristics. Risotto is never crumbly, on the contrary, it uses rice varieties rich in starch to achieve a kind of creamy consistency. The complexity of this dish depends entirely on your imagination and preferences. Try to cook risotto with meat and vegetables, this dish will diversify your menu and give new taste sensations.
It is necessary
- - 600 g of meat;
- - 2 small zucchini;
- - 1 PC. bell pepper (red);
- - 1 large tomato;
- - 300 g of rice;
- - 1 onion;
- - 1 PC. carrots;
- - 3 tbsp. tablespoons of vegetable oil;
- - 600 ml of water;
- - 2 tsp salt.
- For the marinade:
- - 150 ml of vinegar;
- - 2 tsp salt;
- - 1 tbsp. a spoonful of sugar;
- - 1 tbsp. a spoonful of thyme;
- - 1 tbsp. spoon of basil.
Instructions
Step 1
Before you start cooking, marinate the meat for 4 hours. To do this, you need to cut it into pieces, put it in a deep bowl and add seasonings, vinegar, salt, sugar and water.
Step 2
At this time, chop the onions and fry in vegetable oil. Cut the carrots into slices and add to the onion. Fry everything together.
Step 3
Put the finished meat in a cauldron or stewpan and fry on all sides over high heat. Process vegetables at the same time: peel and cut the courgettes, tomatoes and bell peppers.
Step 4
Add onions and carrots to the cauldron to the meat, as well as chopped vegetables. Stir well and leave to simmer for 10 minutes over low heat.
Step 5
Pour rice into a cauldron, add water, salt and mix everything. Add heat and wait until it boils, then cover and simmer over low heat for about 30 minutes, until tender. Sprinkle with herbs when serving risotto.
