Minced meat and smoked bacon risotto baked in Muurikka griddle pan

Record breaking scorcher continues unabated and so does grilling. It’s just impossible to make any food in our hot kitchen and so we still make everything outdoors.

Now, for a change, some risotto made of minced meat, smoked bacon and vegetables. Even the vegetables are straight from a frozen bag, except some fresh broccoli. This boiling sun is getting to be too much and it’s really hard to make food even outside when the temperature is still about +29°C at 9pm, but one does have to eat…

If your pan is new and you haven’t used it yet, clean it first by washing it with hot water and dry it. Wipe the pan with oil all over the top surface, but do not let the centre of the pan get covered by a thicker layer of fat or grease. Heat up the pan on your grill or open fire until the grease darkens and dries. If needed, repeat the treatment until the pan turns black.

PORTION: 3 servings
TIME TO MAKE: 30-40 minutes


  • 2 dl risotto rice
  • 200 gr minced meat (beef/pork)
  • 1 yellow onion
  • 5 garlic cloves
  • 100 gr smoked bacon cubes
  • ½ bag of wok vegetables, about 125 gr
  • ½ of a small broccoli
  • 8 dl meat stock
  • salt, white pepper, paprika powder
  • lemon juice
  • cooking oil

Precook the meat stock.

Cut the onion and garlic clover and put them in a small bowl.

Cut the florets of broccoli in small pieces and make sure to use the finely cut shafts as well. Put them in another bowl.

Then carry all the ingredients out and start making your dinner

Build a roaring fire in your fire ring and let it burn down almost to a hot bed of coals. Place the Muurikka pan over the heat. Ad a few sticks to the fire so that some flame licks the bottom of the pan.

Pour in a large splash of oil. When the oil starts smoking stir in the minced meat and finely cut onion and garlic cloves. Season with salt, white pepper and paprika powder.

When the meat is almost cooked, add the smoked bacon cubes. Stir a while before adding the frozen vegetables and the broccoli florets.


When they have been cooked for about ten minutes, add rice. Toss it well with the other ingredients and add some oil if needed. Let the rice stir for about two minutes and then add the meat stocks, but less than the half of it.



The rice has to be simmered for about 20 minutes in all and you have to add the rest of the meat stock little by little until the rice is cooked evenly and not too wet. If it happens that the meat stock runs out too early, you can by all means use just water.

Finish with some lemon juice and enjoy!

Always clean the pan right after use and while it is still warm. Pour water on to it, boil it up and clean with a spatula or a wire brush and finish with paper towels. You can also put a thin layer of cooking oil on the frying surface and spread it with paper towels.

Tags: barbeque BBQ grilling minced meat risotto muurikka griddle pan smoked bacon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s