Rice soup with meat and mushrooms. Today I present to you a complete dish, suitable for all ages.
A classic soup to bring to the table on a cold day, keeping an eye on the diet but with taste.
The flavor of porcini mushrooms gives, if ever needed, a touch of winter, and the creaminess of the Parmesan cheese gently envelops every bite, delighting the palate.
You’ll find the classic recipe first, and then the Bimby recipe.

Thought for you:

Cost: Very Economical
Rest time: 2 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Slow Cooking, Cooking with Kitchen Robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

456.70 Kcal

calories per serving

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Energy 456.70 (Kcal)
Carbohydrates 67.44 (g) of which sugars 0.92 (g)
Proteins 15.54 (g)
Fat 12.75 (g) of which saturated 3.07 (g)of which unsaturated 2.91 (g)
Fibers 3.00 (g)
Sodium 256.09 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 oz onion
1 oz carrot
1 oz celery
1 oz dried porcini mushrooms (alternatively 4 oz fresh)
2 tbsp extra virgin olive oil
5 oz veal (lean ground)
1 1/2 cups Carnaroli rice
3 1/2 cups water
1 tsp broth cube (beef)
Half tsp salt (to taste)

Tools

What we need

Bowl
Cutting Board
Knife
Pot or Bimby
Serving Dish or casserole dish

Preparation: Rice Soup with Meat and Mushrooms

For all preparations

Soak the porcini mushrooms in lukewarm water for at least 20 minutes beforehand, then do not discard that water as it will be needed for the risotto.
If you are using fresh ones instead, clean them gently with a damp cloth without soaking them under water.
Peel the onion, carrot, and celery, chop them finely, and sauté in a pot with olive oil for about 3 minutes.
Add the rice and toast it for a few minutes while stirring, add the ground meat and stir for 2 minutes, now chop the mushrooms into pieces and add them to the pot with a little of the mushroom soaking water.
Season with a teaspoon of vegetable broth. If you want to see how I make it at home click here.
Cook the rice by occasionally adding a little of the mushroom soaking water.
Let it cook for the time indicated on the package. At the end of cooking, adjust the salt and pepper and stir in the Parmesan cheese.
Serve hot. Here’s the Rice Soup with Meat and Mushrooms, prepared in a pot.
Grate the Parmesan cheese in the mixing bowl: 10 sec./speed 10. Transfer to a bowl and set aside.
If you don’t like Parmesan, skip this step.
Put the shallot and carrot in the mixing bowl and chop: 5 sec./speed 5. Gather at the bottom with the spatula.
Add the extra virgin olive oil, cook: 3 min./248°F/speed 1.
Add the rice and toast: 3 min./248°F/reverse/speed 1 without the measuring cup.
Add the lean ground meat and cook: 1 min./212°F/reverse/speed 1 without .
Add the water, mushrooms, broth cube, and salt, mix thoroughly with the spatula to move the rice, place the basket on top of the lid instead of the measuring cup to prevent splatters, cook: 12 min./212°F/reverse/speed 1.
If necessary, continue cooking, always with the basket instead of the measuring cup: 1 min./212°F/reverse/speed 1. Let the risotto rest in the mixing bowl for 1 minute and ….
With the spatula, stir the rice with the grated Parmesan set aside and serve immediately.
Nice and hot, here’s the Rice Soup with Meat and Mushrooms, prepared with our Bimby.