Risotto con bolitas de carne fritas

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Risotto con bolitas de carne fritas. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Risotto con bolitas de carne fritas is one of the most favored of current trending meals in the world. It's easy, it's quick, it tastes delicious. It is appreciated by millions every day. They're nice and they look wonderful. Risotto con bolitas de carne fritas is something that I have loved my entire life.

Many things affect the quality of taste from Risotto con bolitas de carne fritas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto con bolitas de carne fritas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto con bolitas de carne fritas is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto con bolitas de carne fritas estimated approx 30 minutos.

To get started with this recipe, we must prepare a few ingredients. You can cook Risotto con bolitas de carne fritas using 11 ingredients and 9 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Risotto con bolitas de carne fritas:

1. 150 gr. carne triturada
2. 250 gr. arroz
3. 1 Cebolla
4. Perejil
5. 1 pastilla y media de caldo de pollo
6. Mantequilla
7. Vino blanco
8. Mostaza
9. Nata líquida
10. Sal
11. Pimienta molida

Instructions to make to make Risotto con bolitas de carne fritas

1. Poner el arroz en una medida (vaso o taza) y utilizar esa misma medida para el agua que vayamos a utilizar, yo hago siempre la misma medida para el arroz: 1medida de arroz por 3 de agua.
2. Calentar las 3 medidas de agua en una cacerola con 1 pastilla y media de caldo de pollo hasta que hierva. Apagar el fuego y reservar.
3. Pelar y picar la cebolla. Reservar. Salpimentar la carne y con las manos hacer bolitas pequeñitas del tamaño de una nuez con la carne picada.
4. Poner dos cucharadas de mantequilla en la cacerola donde vayamos a hacer el arroz y freír las bolitas de carne hasta que estén bien doradas a fuego medio. Sacar las bolitas de la cacerola y reservar dentro de un plato cubierto con papel albal dentro del horno a 50ºC para que no se enfríen.
5. Bajar el fuego y sin retirar la cacerola incorporar la cebolla picada y sofreírla lentamente. Salpimentar.
6. Cuando la cebolla haya cogido color, incorporar la medida de arroz y dejar 1 o 2 minutos sofriendo hasta que esté traslúcido.
7. Echar encima del arroz 1/2 vaso de vino. Cuando se evapore el vino ir añadiendo cucharones de caldo al arroz, dejando que hierva a temperatura media-alta, removiendo y añadiendo cucharones hasta terminar con el caldo y que el arroz haya absorvido todo el agua (unos 20 minutos). Probar de sal y salpimentar si fuera necesario.
8. Mezclar en un cuenco 6 cucharadas de nata, 1 cucharada de mostaza y una cucharada de vino blanco y añadir al arroz ya con el fuego apagado removiendo bien.
9. Servir con las bolitas de carne por encima y perejil picado.

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