Herb rice balls with meatball ragout

Name: Herb rice balls with meatball ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 10 TABLESPOONS Sunflower oil; 200 g Risotto Rice; 600 ml Vegetable broth; 4 fine unboiled veal sausages (à approx. 100 g); 1 egg (size M); 3 TABLESPOONS Mixed frozen herbs; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g frozen chanterelles; 400 g Whipped cream

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
10 TABLESPOONS Sunflower oil
200 g Risotto Rice
600 ml Vegetable broth
4 fine unboiled veal sausages (à approx. 100 g)
1 egg (size M)
3 TABLESPOONS Mixed frozen herbs
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g frozen chanterelles
400 g Whipped cream

Directions

1
Onions peel, halve and finely dice. Heat 2 tablespoons of oil in a saucepan. Fry 1/3 of the onions and rice for about 2 minutes. Add stock, bring to the boil and let it swell at low heat for about 20 minutes while stirring occasionally.
2
Remove the rice from the heat and cool down quickly.
3
In the meantime press the sausage meat out of the skin. Form approx. 20 g small balls from it. Mix rice, egg, 2 tablespoons herbs and breadcrumbs in a bowl. Season with salt and pepper and form 8 balls of the same size.
4
Heat 6 tablespoons of oil in a wide pan with a high rim. Bake the rice balls in the pan for about 12 minutes until golden brown. Heat 2 tbsp. oil in a second pan. Fry the meatballs for 6-8 minutes until crispy.
5
Add chanterelles and remaining onions and fry for another 3 minutes. Add cream, reduce heat and simmer for about 6 minutes. Season to taste with salt and pepper.
6
Arrange the fried chanterelle ragout on plates. Place two rice balls on each plate and garnish with the remaining herbs.