Tomato Risotto & Meatballs

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Step 2

Place 1/4 cup milk and 1 large egg in a large bowl and whisk to combine. Add 1/2 cup breadcrumbs and stir until evenly moistened. Finely chop 1 small onion (about 1 1/3 cups), mince 4 garlic cloves, and finely chop enough fresh parsley leaves to have 1 tablespoon, plus a little more for garnish.

Step 3

Add 1/2 cup of the chopped onion, half of the garlic, 1 tablespoon chopped parsley, 1 pound ground beef, 1/4 cup of the Parmesan, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper to the moistened breadcrumbs. Using your hands, gently squeeze and mix together until well combined.

Step 4

Divide the mixture into 24 portions (scant 2 tablespoons each) and place on the baking sheet. Roll each portion between damp hands to form meatballs. Arrange them evenly apart and brush with 1 tablespoon olive oil. Roast until cooked through and browned, about 20 minutes. Meanwhile, make the risotto.

Step 5

Heat 1 box chicken broth in a small saucepan over medium-low heat and keep warm. Melt 2 tablespoons unsalted butter in a Dutch oven or large, straight-sided skillet over medium heat. Add the remaining onion and garlic, and season with 1/2 teaspoon dried oregano and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is nearly translucent, about 3 minutes.

Step 6

Add 1 1/2 cups arborio rice and cook, stirring often, for 1 minute more. Add 1 can tomato paste and cook, stirring constantly, until fragrant and starting to stick to the bottom of the pan, about 2 minutes. Add 1/2 cup dry white wine, scrape up the browned bits from the bottom of the pan, and simmer until the wine is mostly evaporated, about 1 minute.

Step 7

Add the chicken broth 1 cup at a time, stirring frequently and letting the rice absorb the liquid after each addition before adding the next. It should take about 5 minutes between each addition, 20 to 25 minutes total. If you run out of broth, add water as needed. Once the rice is al dente (tender with a little bite in the center) and has the consistency of a creamy porridge, remove from the heat.

Step 8

Stir in the remaining 1/4 cup Parmesan. Taste and season with more kosher salt as needed. Spoon the risotto into shallow bowls, top with a few meatballs, a sprinkle of Parmesan cheese, and more chopped parsley.