Ingredients
Instructions
I sautéed chopped onion in lard until golden. Added diced meat, sautéed it briskly, seasoned with salt, black ground pepper, and ground paprika. First, I simmered it in its own juice and then added water as needed, simmering until tender. Just before removing from heat, I added a bit more water to prevent the risotto from being dry.
In another pot, I prepared the rice. Sautéed a small onion in a bit of lard. Meanwhile, I rinsed the rice in hot water and added it to the onion. Added salt, black pepper, ground paprika, and a bit of seasoning and dry-roasted it until it crackled in the pot. Then I poured moist water over it - about 1cm above the rice, gently stirred it, added peas with carrots and corn on top, covered it and let it simmer until all the water evaporated.
When the meat and rice were ready, I mixed them together, added another knob of butter and mixed it well. I scooped the risotto onto a plate, grated cheese on top using a fine grater, which melts beautifully. It goes perfectly with pickled cucumber, so I also took that, and dinner was ready.
