Risotto with meat

Ingredients for making risotto with meat.

  1. Arborio Rice 200 grams
  2. Fresh pork pulp 100 grams
  3. Milk 50 milliliters
  4. Butter 40 grams
  5. Parmesan cheese 50 grams
  6. Dry white wine 50 milliliters
  7. Fresh rosemary 3 sprigs
  8. Cinnamon 2 small sticks
  9. Dried cloves (buds) 3-4 pieces
  10. Bay leaf 2 pieces
  11. Black pepper peas 4-5 pieces
  12. Vegetable broth 500 milliliters
  13. Olive oil for frying
  14. Salt to taste
  • Main Ingredients: Pork, Milk, Cheese, Rice
  • Serving 2 servings
  • World CuisineItalian Cuisine


Cutting board, kitchen knife, cooker, stewpan with a thick bottom, kitchen paper towels, plate - 2 pieces, a small cauldron with a thick bottom, wooden spatula, teaspoon, medium grater, saucer, serving dish, tablespoon, strainer, lid for cauldron

Cooking risotto with meat:

Step 1: prepare the rosemary.

Rinse the rosemary lightly under running water and put it on a cutting board. Using a knife, finely chop the branches and immediately transfer them to a clean saucer.

Step 2: prepare the pork.

We thoroughly wash the pork under running warm water to remove any fragments of bones, and then we wipe it well with kitchen paper towels. We spread the meat on a cutting board and use a knife to clean the veins, films and excess fat. Next, grind the component into cubes of size no more than 2 centimeters and move to a free plate.

Step 3: prepare the Parmesan cheese.

Using a medium grater, grate Parmesan cheese directly on the cutting board. Then pour the chips into a clean plate and leave them aside for a while. Attention: based on the ingredients indicated in the recipe, we need 5 teaspoons of grated cheese.

Step 4: prepare a spicy milk sauce for risotto.

Pour a little olive oil into the stewpan and put on a small fire. Immediately spread the crushed rosemary, bay leaves, cinnamon sticks, clove buds, as well as black peppercorns here. Constantly stirring with a wooden spatula, fry the herbs for 2-3 minutes.

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

Step 5: prepare the risotto with meat.

Pour a small amount of olive oil into the cauldron and put on a large fire. Let the contents of the container warm up well. Immediately after that, carefully (so as not to get burned) put the pieces of pork here and fry for 1 minutesstirring constantly with a wooden spatula. Important: at this temperature, the meat should be covered almost immediately with a soft golden crust. So it should be so that juice does not come out of it.

Then pour Arborio rice into the container and mix thoroughly with the tools at hand. Now we pour white dry wine here and wait for it to be absorbed into the components. As soon as this happens, we begin to introduce a vegetable stream into 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’s very important to follow the cooking of rice! Subsequently, he should become ready, but still firm and not boiling. It takes me about 10-12 minutes. Then, without hesitation, pour the sauce into the cauldron through a strainer, and also add grated Parmesan cheese, a slice of butter, and also salt to taste. Once again, mix everything well and turn off the burner. Important: do not rush to serve the dish to the dining table. 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 with a tablespoon into a special plate and serve it to the dinner table with fresh vegetables salads and a glass of red dry wine.
Bon appetit to all!

Recipe Tips:

- For making risotto instead of Arborio rice, you can take Basmati. It goes thinner, but it turns out no less tasty;

- such a dish can also be cooked with chicken or veal;

- instead of milk, you can add cream with fat content in the sauce 10-15%. Then dressing for the dish will turn out more viscous;

- Before serving risotto, you can sprinkle with finely chopped fresh parsley. It turns out tasty and beautiful.