RISOTTO WITH ITALIAN MEATBALLS

Ricetta di Craig Martin

40'

Easy

Ingredienti

Risotto

1 – Onion (finely chopped)
1 tablespoon – Olive Oil
2 teaspoons- Garlic Puree
250grm – RISO GALLO Arborio Rice
75ml – White Wine
5ltr – Chicken Stock (2 cubes)
2 x Bayleaf (optional)
4grm – Mixed Herbs (dried)
2 tablespoons – Tomato Puree
100grm – Baby Plum Tomatoes (cut into quarters)
80grm – Parmigiano Reggiano Cheese (grated)
50grm – Butter (unsalted)
Salt & Pepper to taste

Meatballs

200gr Mince Beef
1 – Egg Yolk
½ – Onion (finely chopped)
1 tablespoon – Breadcrumbs
1 teaspoon – Garlic Puree
1 teaspoon – Mixed Herbs
1 Tablespoon – Olive Oil

Garnish

20gr – Basil Leaves (roughly chopped)
20gr Parmigiano Reggiano Cheese (grated)

Preparazione

Meatballs In a bowl mix the beef, onion, garlic, mixed herbs, egg yolk & breadcrumbs add a pinch of salt & pepper. Roll into 20 even balls. (can be made in advance and left in the fridge). Heat the pan, add 1 tablespoon of olive oil, place the meat balls in the pan, keep turning until evenly coloured and cooked. Remove from heat and cover until needed. Risotto Dilute chicken stock cubes in a pan of boiling water, add the Bay leaf and place on a low heat. Heat the pan, add 1 tablespoon of olive oil into the hot pan add chopped onions, cook for 5 mins, then add the garlic puree, continue to cook until onions are transparent but not coloured. Add the Carnaroli rice, cook until the grains become translucent, keep stirring to avoid the rice catching to the pan, add wine, allow wine to fully reduce, add the tomato puree and mixed herbs. Start adding the chicken stock, one ladle at a time, allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. Keep checking the constancy of the rice by tasting. Once you are happy with the consistency of the rice, add the Cooked Meat Balls. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Keep tasting. Remove from heat, stir in the baby plum tomatoes, add the grated Parmigiano Reggiano cheese, once thoroughly mixed, add the butter, and stir. Taste, correct the seasoning and serve immediately, ensure the portions are equal sizes. Garnish with the chopped Basil and grated Parmigiano Reggiano cheese. Make sure the plates are free of any spillages. Presentation is everything.

RISOTTO WITH ITALIAN MEATBALLS

Ingredienti

Preparazione

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