Ingredients
- 1 package (12 oz.) Rosina Italian
- Style Meatballs
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 6 cups chicken or vegetable stock
- 2 teaspoons minced garlic
- 2¼ cups arborio rice (risotto rice)
- 1 tablespoon butter
- ¼ cup heavy cream
- ¼ cup parmigiano - reggiano
- cheese, grated
- ¼ cup romano cheese, grated
- ¼ cup asiago cheese, grated
- 2 tablespoons chives, thinly sliced
- 4 tablespoons basil pesto
- salt and white pepper, to taste
Directions
- Preheat oven to 350°F. Cook meatballs according to the package instructions. When
finished set aside for later use. In a large sauté pan, over medium heat, add the olive oil
and onion, then season with salt and pepper. Sauté for 3 minutes or until the onions
are softened. Add the stock and garlic and then bring the liquid to a boil and reduce
to a simmer. Cook for 6 minutes. Stir in the rice and simmer for 18 minutes, stirring
constantly until the mixture is creamy and bubbly. Add the butter, cream, cheese
and chives then taste and season with salt and pepper. Simmer for 2 more minutes
and then serve. Serve risotto topped with meatballs, 4 teaspoons of basil pesto and
garnish with chopped chives and extra parmigiano-reggiano cheese.
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