Minced meat risotto

Minced meat risotto

INGREDIENTS:
Makes 2 servings
1 onion
1 carrot
200 g Arborio or Carnaroli rice
200 g minced meat
3-4 mushrooms (optional)
100 ml white wine
800-850 ml vegetable or meat broth
2-3 tablespoons mascarpone or cream cheese
3-4 tablespoons olive oil
several sprigs of fresh thyme
salt
black pepper

PREPARATION:
Cut the onion and carrot into small cubes and fry them in olive oil until the onion softens but without changing its color. Add the minced meat and cook until it browns. Cut the mushrooms and add them. Cook for another few minutes. Then add the rice and thyme. The rice shouldn’t be rinsed while the risotto is cooked because otherwise the starch will be washed off.
When the rice becomes transparent add the wine and wait until it evaporates almost completely. Start slowly adding the broth. If you don’t have broth you can use a bouillon cube dissolved in hot water instead. The cooking should continue for 15-18 minutes. The rice should be al dente and not overcooked. Then add the mascarpone and season with black pepper and salt if needed. Cook for another 1-2 minutes and remove from the heat. Serve warm.

Minced meat risotto

Minced meat risotto