for 4 person

Risotto

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
300 g	risotto rice
2 dl	white wine
8 dl	vegetable bouillon
350 g	nectarines, cut into cubes
100 g	mascarpone
80 g	grated Parmesan
	salt and pepper to taste

Meatballs

400 g	minced meat (beef and pork)
1	onion, finely chopped
½ bunch	basil, finely chopped
1	egg
2 tbsp	breadcrumbs
½ tsp	salt
a little	pepper

To fry

1 tbsp

olive oil

To serve

4 sprig

basil, leaves torn off

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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