Risotto with Dill Pesto and Meatballs
Risotto with Dill Pesto and Meatballs
3 to 4 servings
Risotto Ingredients
1.5 cup Riso Carnaroli Classico
1 tbsp butter
1 shallot, minced
1 cup dry white wine
4-5 cups chicken or vegetable stock
1 lemon, zested4 oz grated Parmesan
Dill and Parmesan Meatball Ingredients
1 lb ground beef
1 shallot, minced
¼ cup panko breadcrumbs
½ cup shaved Parmesan
2 tsp Sale Fino
2 tsp smoked paprika
1 tsp black pepper
2 oz fresh dill, roughly chopped
Dill and Basil Pesto Ingredients
1 bunch fresh dill
1 bunch fresh basil
2 oz toasted pine nuts
1 oz grated Parmesan
5 oz Chianti Classico Extra Virgin Olive Oil
Meatball Method
1. Preheat the oven to 350 degrees
2. Combine all ingredients and shape into medium sized meatballs
3. Arrange on a baking sheet and place in the fridge
4. The meatballs take about 25-30 minutes to cook
5. Remove from the fridge and place in the oven about 15 minutes into the risotto cooking
process
6. Cook until browned on the outside but still tender inside
Risotto Method1. Mince 2 shallots (1 for the meatballs), sauté in butter with a pinch of salt. Best in either a
large skillet or a Dutch oven.
2. Place the stock in a pot over low heat.
3. Once sautéed, remove half and reserve for the meatballs.
4. Turn the heat to low and add the risotto to parch (toast) the rice for about 3 minutes. Stir
every minute to prevent burning.
5. Add the white wine and continuously stir until absorbed by the rice.
6. The stock should be at a light simmer, risotto is best when the stock is added hot.
7. Add the stock in ½ cup increments, continuously stir the rice and only add the next ½ cup
of stock when the rice has fully absorbed the first stock.
8. Repeat until the rice is tender and creamy.
9. Finish with the dill pesto, lemon zest, and Parmesan.
Dill and Basil Pesto Method
1. Place all ingredients except the olive oil in a food processor
2. Allow to blend for about 30 seconds before you start slowly streaming in the olive oil
3. Blend until smooth, adding more oil as needed
4. Taste and adjust salt
5. Set aside to add to the risotto
Plating
Place the risotto on the plate, top with the meatballs, if desired grate fresh parmesan over the top
and a squeeze of fresh lemon.