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Categories:
olive oil mushroom onions garlic risotto rice white wine beef egg breadcrumbs mustard tomato Mozzarella Parmesan cheese stalks oregano
Viewed: 18 - Published at: 7 years agoIngredients
- 3 tbsp olive oil
- 200 g mushroom, halved
- 2 medium onions, finely diced
- 2 cloves garlic, finely diced
- 200 g risotto rice
- 200 ml dry white wine
- 600 ml vegetable stock
- 400 g minced beef
- 1 medium egg
- 4 tbsp breadcrumbs
- 1 tsp mustard
- 50 g sundried tomato, diced
- 125 g mozzarella, cut into 8 equal pieces
- 50 g parmesan cheese
- 4 stalks oregano, for garnish
Method
- For the mushroom risotto, heat 1 tbsp oil in a pan and saute the mushrooms, half the onion and half the garlic. Add the rice and stir so that the oil covers every grain. Pour in the wine, simmer and reduce by half. Gradually pour in the vegetable stock, about 1/4 cup at a time, stirring constantly and waiting for the stock to be absorbed by the rice before pouring in more. This should take 20 to 25 minutes.
- For the meatballs, mix the beef, egg, breadcrumbs, mustard, sun dried tomatoes and remaining onion and garlic. Season with salt and pepper and form into 8 meatballs, placing a piece of mozzarella in the center of each one.
- Heat 2 tbsp oil in a skillet and sear the meatballs for about 10 minutes, turning occasionally to brown all sides. Stir Parmesan into the risotto. Serve the risotto, topped with meatballs and garnished with oregano.
