Meatballs with mushroom risotto

Name: Meatballs with mushroom risotto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 30 g dried porcini; 3 Shallots; 2 TABLESPOONS Olive oil; 250 g Risotto rice; 150 ml Vegetable broth; 200 ml White wine; 1 washer Toast; 1 Onion; 1 Garlic clove; 400 g mixed minced meat; 1 egg (size M); 1 short tsp tomato paste; 100 g freshly grated Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 80 g dried soft tomatoes; 2 TABLESPOONS Fresh cream; 6 Stem(s) Thyme

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

30 g dried porcini
3 Shallots
2 TABLESPOONS Olive oil
250 g Risotto rice
150 ml Vegetable broth
200 ml White wine
1 washer Toast
1 Onion
1 Garlic clove
400 g mixed minced meat
1 egg (size M)
1 short tsp tomato paste
100 g freshly grated Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
80 g dried soft tomatoes
2 TABLESPOONS Fresh cream
6 Stem(s) Thyme

Directions

1
Soak dried porcini for about 20 minutes in 400 ml of lukewarm water. Peel and finely dice the shallots. Drain porcini, collect the liquid and measure 150 ml.
2
Heat olive oil in a pot. Sauté the diced shallots in it until translucent, turning them over. Add rice and sauté briefly. Gradually add porcini stock, broth and wine, stirring from time to time.
3
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
4
Cut toast into small cubes. Peel onion and garlic and dice finely. Knead minced meat, egg, toast, onion, garlic, tomato paste, 50 g parmesan, salt and pepper. Form about 16 meatballs.
5
Heat oil in a frying pan, fry balls in it for about 10 minutes while turning and take them out.
6
Cut the tomatoes into large pieces. Fold crème fraîche, 50 g parmesan, porcini mushrooms and tomatoes into the risotto. Wash thyme, shake dry and pluck leaves from the stalks. Arrange risotto and meatballs on plates.
7
Garnish with thyme.