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Risotto with Veal Meatballs

Servings:
4-6 servings
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Ingredients

For veal meatballs
  • 1/2 pound ground veal
  • 1/2 cup diced white bread
  • 3 tablespoon milk
  • 3 tablespoon grated parmesan cheese
  • 1 tablespoon small onion, finely chopped
  • 2 tablespoon butter
  • 2 tablespoon chopped parsley
For risotto
  • 1/2 pound ground veal
  • 1/2 cup diced white bread
  • 3 tablespoon milk
  • 3 tablespoon grated parmesan cheese
  • 1 tablespoon small onion, finely chopped
  • 2 tablespoon butter
  • 2 tablespoon chopped parsley
  • 6 cup vegetable stock
  • 1 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon small onion, finely diced
  • 3 cup arborio rice
  • 1/2 cup white wine

Preparation

Baking Directions:

1.

To make meatballs: Place the bread for the meatballs in a bowl.

Cover with the milk and soak for about 3 minutes.

To make the meatballs, add the soaked bread, Parmesan, onion and parsley and season with salt and pepper.

Mix well using your hands.

Roll the mixture into meatballs about 1½ inches in diameter.

Melt the butter in a large sauté pan over medium to high heat.

Brown the meatballs on all sides.

Set aside and keep warm while preparing risotto.

2.

To make risotto: Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.

Melt the butter with the olive oil in a large, heavy saucepan over medium heat.

Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes.

Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil.

Then add the wine and stir until absorbed.

Add 1 cup of the stock and stir until the liquid is absorbed.

Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.

Cook until the rice is just tender and creamy but still al dente, about 15 to 20 minutes.

You may have leftover stock.

3.

To assemble: Remove the risotto pan from heat and season with salt and pepper.

Add ¼ cup grated Parmesan cheese.

Serve piping hot, topped with the meatballs.

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