Italian Wedding Risotto
User Reviews
5
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Total Time
45 mins
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Servings
6 -8 servings
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Calories
599 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Italian Wedding Risotto
Description
This risotto recipe starts with mixing ground beef and sausage meat with egg, breadcrumbs, Parmesan, garlic, and seasoning to form small 1-inch meatballs. These meatballs are broiled until golden and cooked through, providing a flavorful protein component. The risotto base is prepared by sautéing onion, carrot, and celery in olive oil and butter before adding Arborio rice to toast slightly.
Chicken broth is gradually added to the rice, which absorbs the liquid and softens to a creamy consistency. Leafy greens like escarole, kale, and baby spinach are stirred in near the end, along with Parmesan cheese, giving the risotto a subtle vegetal note and umami depth. The resulting texture is tender with a slight bite to the rice and melt-in-the-mouth meatballs.
Serving the meatballs on or alongside the risotto provides a balanced meal. The meatballs can be kept warm covered after broiling. The dish suits an elegant but homey dinner. Cooking the risotto on the stovetop is an option; it requires slow adding of broth over about 30 minutes to achieve the proper texture.
Using this method ensures a rich mixture of savory meat and creamy rice that showcases a variety of textures and flavors. The inclusion of fresh vegetables adds brightness and nutrients to the dish.
Ingredients
meatballs
- 8 ounces ground beef I used ground sirloin
- 8 ounces sweet Italian sausage meat if you can't find loose sausage meat you can remove the meat from casings
- 1 large egg lightly whisked
- 1/2 cup bread crumbs I used panko
- 1/2 cup Parmesan Cheese grated or shredded
- 2 cloves garlic minced
- 1 tsp salt coarse
- 1 tsp black pepper fresh cracked
risotto
- 1 Tbsp extra virgin olive oil
- 2 Tbsp butter unsalted
- 1/2 tsp salt coarse
- 1/2 medium yellow onion cut in small dice
- 1 medium carrot peeled and cut in small dice
- 1 rib celery cut in small dice
- 1 1/2 cups arborio rice
- 3 cups chicken broth
- 1/2 cup Parmesan Cheese shredded
- 2-3 escarole cut in thin ribbons
- 2-3 kale
- 2-3 baby spinach
Instructions
to make the meatballs
- Lightly oil a baking sheet.
- Put all the ingredients in the bowl of a stand mixer (you can also do this by hand.) I like to break up the meat as I add it, to give the machiner a head start.
- Blend the meatball mixture gently until everything is thoroughly mixed, but don't over mix or mix on a high speed. You don't want to toughen the meat.
- Roll the meatball mixture into 1" sized balls and place on your lightly oiled baking sheet. You will have about 30 meatballs. Set your oven rack to the second from highest level, and broil the meatballs for about 5-6 minutes, until they are golden brown and cooked through (165F in the center.) I give them a stir or a shake once or twice so they cook evenly. Cover with foil and set aside. You can also keep them warm in the turned-off oven.
for the risotto
- Plug the machine in and press SAUTE. Press the SAUTE button until the screen reads NORMAL. This is the medium level of heat.
- Add olive oil, butter, and salt, then your aromatic veggies (onion, celery, and carrots.) Sauté them for a few minutes, stirring almost constantly.
- Add the arborio rice and sauté for a minute or so longer, stirring constantly.
- Press CANCEL, and stir in your chicken broth.
- Close and lock the lid. Set the vent to SEALING.
- Press PRESSURE COOK and set the timer to 6 minutes.
- When the machine beeps that it is done cooking ~ don’t do anything for an additional 5 minutes.
- Then turn the vent to VENTING. When the pressure has released, open the lid.
- Give the risotto a stir, then stir in the cheese and the chopped greens. Add a bit of additional stock, if desired, and taste to adjust the seasonings.
- Serve asap topped with the meatballs and more cheese!
Notes
- For stovetop risotto, add hot broth gradually, stirring frequently, for about 30 minutes until tender.
- Bake meatballs by broiling until cooked through and golden, then keep warm covered until serving.
- Use a combination of ground beef and Italian sausage for depth of flavor in meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1496mg | 62% |
| Potassium | 452mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4256IU | 85% |
| Vitamin C | 23mg | 26% |
| Calcium | 308mg | 31% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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