Creamy Risotto With Chicken Meatballs Food

CHICKEN MEATBALLS OVER WILD MUSHROOM RISOTTO DRIZZLED WITH BASIL

Steps:

• for meatballs:.
• preheat oven to 375.
• heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
• add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
• in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
• add breadcrumbs and mix thoroughly.
• shape into 8-10 meatballs.
• heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
• when meatballs are brown all over cover and place skillet into preheated oven.
• cook for 12 minutes and let stand for 5 minutes.
• Risotto:.
• heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
• add garlic and sute for 2-3 more minutes.
• add mushrooms and cook for 3-4 minutes more.
• add rice and cook for 2-3 minutes, do not allow rice to brown.
• add two cups of broth and stir constantly until most of liquid is gone.
• continue cooking down each cup of broth for all five cups until risotto is creamy.
• remove risotto from heat and add parmesean mix thoroughly.
• Basil Pesto:.
• place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
• add oil and continue pulsing umtil smooth.
• add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
• transfer pesto to pan and heat through.
• to serve place risotto into bowls and add meatballs to each.
• spoon pesto sauce over meatballs and risotto, top with remaining parmesean.

CREAMY RISOTTO

Steps:

• Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
• Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.