Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Meatballs
To fry
To serve
How it's done
Risotto
Heat the oil in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine, reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente. Mix in the nectarines, mascarpone, and cheese, season.
Meatballs
In a bowl, mix the mince with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls.
To fry
Heat the oil in a non-stick frying pan. Fry the meatballs in batches for approx. 8 mins. all over, remove.
To serve
Plate up the risotto, top with the meatballs and basil.
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