Fusing Italian risotto with traditional meatball stew flavours, this dish features arborio rice infused with clove and cinnamon broth, tender pork meatballs, Brussels sprout leaves, and Parmesan for a delightful marriage of flavours.
CheeseComfort FoodHoliday Main DishesHolidaysItalian CuisineMain DishesPorkRisottoTADA! Flyer recipesTo Freeze
Ингредиенты
- 2 garlic cloves, halved
- 1 onion, quartered
- 1 tbsp (15 ml) olive oil
- 2 bay leaves
- 2 cloves
- 1 cinnamon stick, about 3 inches (7.5 cm) long
- 1 tsp black peppercorns
- 1/2 tsp juniper berries
- 1/4 tsp ground nutmeg
- 6 cups (1.5 litres) chicken broth
- 1/2 cup (125 ml) milk
- 1 egg
- 1 cup (25 g) puffed rice cereal (see note)
- 1 lb (450 g) lean ground pork
- 1/4 cup (20 g) fresh Parmesan cheese, finely grated
- 1 garlic clove, finely chopped
- 1/2 lb (225 g) Brussels sprouts, leaves separated
- 1 tbsp (15 ml) olive oil
- 1 onion, finely chopped
- 3 tbsp butter
- 2 cups (420 g) arborio rice
- 3/4 cup (180 ml) dry white wine
- 3/4 cup (55 g) fresh Parmesan cheese, finely grated, plus more for serving
Инструкция
- In a pot over high heat, brown the garlic and onion in the oil.
- Meanwhile, place the spices in a tea ball or two layers of cheesecloth and seal. Add the broth and spices to the pot. Bring to a boil. Remove from the heat.
- Cover the pot and let the flavours of the broth infuse while you prepare the meatballs (see note). Keep the broth warm.
