Basil Parmesan Chicken Meatballs with Porcini Risotto

  • 1 lb ground chicken
  • 1 cup basil leaves
  • 6 cloves garlic
  • 1/2 cup parmesan
  • 1/2 cup breadcrumbs
  • 1 tbsp vegetable oil
  • Salt, pepper, and red pepper to taste
  • 16 oz arborio rice
  • 8 cups boiling water
  • 4 oz porcini mushrooms
  • 1 yellow onion
  • 4 tbsp butter
  • 2 tbsp vegetable oil
  • 1/3 cup parmesan
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • Parsley for garnish
Prepare Ingredients

Preheat oven to 400º. Roll basil leaves into a bundle and cut to create long strips. Peel and dice garlic and onions. Separate garlic into two batches. Bring water to a boil. Once water has cooled slightly soak mushrooms.

Prepare Meatballs

Combine ground chicken, chopped basil, one half of the garlic, breadcrumbs, and parmesan into a large bowl. Season with salt, pepper and red pepper.

Gently incorporate ingredients by-hand and form into tablespoon-sized balls. Move to a plate and refrigerate until ready for cooking.

Prepare Mushrooms

Separate mushrooms from warm water-soak, making sure to save the water. Return the water to a large pot and set to low heat. Chop mushrooms to quarters and set aside.

Prepare Risotto

Melt butter in a large pot over medium heat. Add onions and sauté until light brown.

Cook Meatballs

Coat a large, ovenproof skillet with vegetable oil over medium heat on the stove. Add meatballs, and cook each side for 2 minutes or until just slightly brown. Transfer to oven and cook for 15-20 minutes or until fully cooked. Remove (or turn off heat) until risotto is finished.

Cook Risotto

After onions have finished, add chopped mushrooms and the other half of the garlic. Sauté for 3 minutes. Slowly add arborio rice and cook for 2-3 minutes or until arborio is slightly toasted. Add the porcini soaking liquid 1 cup at a time, making sure to let all liquid be absorbed before adding another cup.

Add heavy cream after arborio rice is al dente. Add salt and pepper to taste.

Serve warm risotto in a bowl topped with meatballs and garnished with parmesan and parsley.

Original recipe found here.