Recipe: Chicken Meatballs Over Wild Mushroom Risotto Drizzled With Basil Pesto

Published April 19, 2006 at midnight

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Serves 4

Chicken Meatballs:

1 (12-ounce) package ground chicken

1 small yellow onion, diced

2 large garlic cloves finely chopped

Olive oil

1 teaspoon kosher salt

1 egg

1/2 cup shredded Parmesan cheese

Spices for meatballs:

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic salt

1 teaspoon dried parsley

1/4 teaspoon ground pepper

1/4 teaspoon red pepper flakes

1/8 cup milk

1 ½ ounces panko breadcrumbs (Japanese breadcrumbs, found in specialty aisles at the groceries)

Wild Mushroom Risotto:

Olive oil

1 medium yellow onion

2 large garlic cloves

1/2 pound cremini mushrooms

1 ½ cups arborio rice

5 cups chicken stock

1/2 cup shredded Parmesan cheese

Basil Pesto:

2 large garlic cloves

2 cups packed basil leaves

1/4 cup pine nuts, toasted

2/3 cup extra virgin olive oil

Kosher salt and ground black pepper to taste

3/4 cup Parmesan cheese, divided

• For meatballs: Preheat oven to 375 degrees. Heat 2 tablespoons olive oil and sauté onions for 3 to 4 minutes and season with a pinch of salt.

• Add garlic to onions. Sauté for another 4 to 5 minutes until translucent. Remove from heat . Allow mixture to cool on a plate.

• Add ground chicken to a bowl and add onions and garlic. Add egg, Parmesan cheese, 1 teaspoon kosher salt, remaining spices and milk. Mix together.

• Add breadcrumbs and mix thoroughly. Shape into meatballs. This should make 10 meatballs or 8 larger meatballs.

• Heat 2 tablespoons olive oil in an oven-proof skillet and fry meatballs for 3 minutes per side.

• Once meatballs are browned on all sides, remove skillet from stove and place in preheated oven. Make sure that the skillet is covered so that the meatballs don't brown any more.

• Cook for 12 minutes. Remove skillet from oven and let meatballs rest for 5 minutes.

• For risotto: Heat 1 tablespoon olive oil in pan. Add onions and pinch of salt and sauté for 3 to 4 minutes.

• Add garlic. Sauté mixture an additional 2 to 3 minutes. Add mushrooms and cook for an additional 3 to 4 minutes.

• Add rice and cook for 2 to 3 minutes. Do not allow rice to brown.

• Add two cups of broth and stir constantly until most of the liquid is gone. Continue adding one cup of broth at a time and stir until liquid is gone.

• Repeat, using all five cups of broth until risotto is creamy. Remove from heat. Add Parmesan cheese, mixing thoroughly.

• Basil Pesto: Place garlic, basil and toasted pine nuts into food processor and grind until coarsely chopped.

• Add oil and continue pulsing until smooth. Add ½ cup Parmesan, salt and pepper, to taste and mix one last time. Transfer pesto to a pan and heat through.

• To serve: Place risotto into bowls and add meatballs to each. Spoon pesto sauce over meatballs and risotto. Top with remaining Parmesan. - Walker Rheem, Parker

Nutritional information per serving: 1227 cal., 76 g fat (14 g sat.), 93 mg chol., 84 g carb., 1701 mg sodium, 5 g fiber, 48 g pro.

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