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Mini Meatball Risotto | www.tasteandtellblog.com

Earlier this week, over at the Cafe Zupas blog, I was talking about arborio rice.  I actually started thinking about it because of this recipe.  I’ve made risotto several times now, but up until this recipe, I had never made a risotto that used tomato sauce as part of the liquid.  What a great idea!!  Adding in the meatballs, this really did taste like a version of spaghetti and meatballs.  It’s been one of my favorite risotto recipes to date!

Mini Meatball Risotto
from The Rachael Ray Show

serves 4

total time: 30 minutes

1 28-ounce can tomato sauce or puree
1 quart chicken stock
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced or grated
1 1/2 cups Arborio rice
2 tablespoons tomato paste
1/2 cup dry white wine
salt and pepper
2 tablespoons butter
3/4 cup grated Parmigiano-Reggiano cheese, divided
a handful of fresh basil leaves, torn or thinly sliced
1/3 cup breadcrumbs
1/4 cup milk
1 egg
3/4 pound ground beef
3 tablespoons finely chopped flat-leaf parsley

Place the tomato sauce and stock in medium saucepot and heat over low heat. Keep warm.

Place a medium-sized pot with rounded sides over medium-high heat with 2 turns of the pan EVOO. Add onions and 2 cloves of garlic and sauté a couple of minutes to soften. Add the rice and turn to coat. Toast for about 1 minute then add the tomato paste and stir a minute more, stir in wine and cook until the liquid evaporates. Begin adding a couple of ladles of the tomato-stock at a time. Each time you add the liquid, stir the risotto vigorously to develop the starches. Rice will cook 18 minutes total. (If the rice is al dente and creamy, yet you still have a ladle or 2 of liquid left, do not feel forced to use it.) In the last minute or so of cooking time, stir in the butter until it melts then add 1/2 cup cheese, a couple of handfuls. Turn off heat and stir in basil.

Meanwhile, in a mixing bowl, moisten the breadcrumbs with milk. Add egg, meat, parsley, 1/4 cup cheese, salt and pepper to the bowl and mix to combine. Score meat into 4 sections and form 8 small balls from each section, the size of marbles. Place the balls on a baking sheet and coat them with a liberal drizzle of EVOO. Bake 5 minutes until cooked through and golden.

Serve risotto in shallow bowls topped with 8 mini meatballs per serving.


Saturdays with Rachael Ray rules:

* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
* Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the linky.

I can’t wait to see what you’ve made!


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9 Responses to Saturdays with Rachael Ray – Mini Meatball Risotto

  1. Liz says:

    This looks really good, I've never used tomato puree as the cooking liquid either, great idea! This recipe looks like it could feed any army!

  2. Kim says:

    I'm so glad that you made this recipe and gave it such a great review! I saw it awhile back and meant to make it myself. I think it's a genius idea and a meal that my entire family would love. Looks delicious!

  3. Heather of Kitchen Concoctions says:

    Haha! Since your post the other day on risotto I have been craving a good creamy risotto too! This one looks fabulous!

  4. Joanne says:

    Whoa! What a great idea! I wonder what other liquids could be used in place of broth…

  5. Keersten says:

    I love the idea of risotto with meatballs. (Actually, I think my meatball-lovin' husband would like it even more.)

  6. Emily says:

    Yum! This sounds delicious! Very unique.

  7. kat says:

    I never thought to put meatballs in my risotto!

  8. j3nn.net says:

    That's a great idea! Love risotto, meatballs sounds like a great addition. I usually do just peas, mushrooms, or shrimp, but I like this, too.

  9. Cookie says:

    YUM! I love Rachael Ray but haven't seen this recipe. I would've never thought of adding tomato sauce to Risotto but it's such a great idea! Can't wait to try it!

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