Instructions

Heat oil in a pan or a deep pot and add chopped onion. Sauté until translucent.

Add ground meat and let it cook until it starts to break apart and lose its pink color. You can gently break it up with a spoon while stirring to avoid lumps.

Once the meat is browned, add crushed garlic, red paprika, peas, and tomato puree. Mix well and let it simmer for a while to blend the flavors.

Add rice, stir, and pour in broth or hot water until everything is submerged. Season with salt, pepper, and add marjoram.

Simmer on low heat for about 20 minutes until the rice is cooked and all the liquid is absorbed. If the risotto is too thick, add a little water.

Finally, let the risotto rest for a few minutes covered.

TIP

For a smoother taste, add a tablespoon of butter at the end of cooking. For a more pronounced flavor, try adding a few drops of red wine while simmering.

Tip

Tip: Serbian risotto is great even the next day – the flavors blend beautifully and the dish gains an even better aroma. It pairs well with pickles or a piece of fresh bread. If you like spicy dishes, add a bit of chili or a pinch of cayenne pepper.