Mushroom Risotto with Chicken Meatballs
The Italian dish risotto is one of the most adaptable recipes on the planet. Once the technique of adding stock slowly to the rice is mastered, the rice becomes the backdrop for countless flavor combinations. With RightRice, you get all of the flavor and creaminess without the stirring! Although this version with mushrooms and chicken meatballs is always a hit, other combinations like cherry tomato, basil, and fresh mozzarella or fennel sausage and onion would be delicious as well.
2 Tbsp olive oil
½ yellow onion, diced
6 oz. shitake, cremini, or other brown mushrooms, thinly sliced
1 package Garlic Herb Right Rice
1 1/3 cup chicken broth or water
¼ cup grated Parmesan
2 Tbsp butter
¼ cup olive oil
24 sage leaves
16 oz. ground chicken
(preferably dark meat)
1/4 cup grated Parmesan
1/4 cup Panko
1 egg, whisked
2 Tbsp chopped parsley
1 tsp dehydrated garlic
1 tsp dried oregano
Kosher salt and freshly
To make the risotto, warm the olive oil in a medium chef’s pan over medium heat. Add the onion and a pinch of salt and sauté, stirring frequently, until the onion is soft, about 5 minutes. Add the mushrooms and another pinch of salt and cook until softened and the liquid has been reabsorbed, about three minutes more.
Add the package of RightRice and the stock or water, bring to a simmer, and immediately cover and remove from the heat. Allow to sit for 12 minutes. Remove the lid, stir in the Parmesan and butter and fluff with a fork.
For a delicious and aromatic garnish, warm the 1/4 cup of olive oil in a small frying pan over medium-high heat. Gently add the sage leaves and allow to fry until crispy, 30 seconds to one minute. Remove with a slotted spoon to a paper towel-lined plate. Sprinkle with salt. Serve over the risotto.
To make the chicken meatballs, preheat the oven to 400 °F. Combine the ground chicken, Parmesan, Panko, egg, herbs, 1 tsp of salt and 1/2 tsp pepper in a large mixing bowl. Using your hands, gently mix the meat and herbs until it reaches a uniform consistency.
Shape the meatballs into 16 equal balls, about the size of golf balls. Place the meatballs on a parchment-lined baking sheet and roast in the oven for 18-20 minutes, or until the meatball is cooked through when cut open.
Serve the risotto with 3 meatballs per person.