One last meatball recipe before we go on to other things.
I am really hoping that the other things will involve a barbecue grill and the return to outdoor cooking.
Today was actually a nice, sunny day… The first we’ve had with no rain in a very long time. The temperature got all the way up to 15C (60F). We have not lit a fire.
However, busy as mon mari was all day, I see no evidence of the gas grill being rolled out of the barn.
Perhaps he is hoping for more than one nice day before he does that.
As for me… Why not just jump in? (See below)
Risotto with Meatballs and Spinach
Total time: 40 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) beef broth
- 1 large leek, trimmed, cut in half lengthwise then sliced thinly
- 1 tbs olive oil
- 3oz (90gr) fresh spinach, cut into strips
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 12oz (360gr) ground beef
- 3 tbs bread crumbs
- 1 egg
- 2 tbs Parmesan
- 1 tbs Dijon-style mustard
- 1 tsp paprika
- 1 tsp dried basil
- in medium bowl lightly beat the egg with a fork.
- Add remaining ingredients for meatballs, except beef, and mix well.
- Add beef and mix well.
- Form into small meatballs, less than 1″ (2.5cm) in diameter. You should have about 32.
- Put 1 cup (roughly) of broth into a skillet and heat to a simmer.
- Add meatballs, cover and simmer until cooked, 8 – 10 minutes.
- When done, remove from heat and keep meatballs warm. Use poaching broth in risotto
- Heat remaining beef broth and keep hot over low heat.
- In medium saucepan heat oil over medium heat. Add leek and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add wine and stir.
- When wine is almost absorbed add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate
- Add the spinach, Parmesan and stir well
- Once spinach has wilted (1 – 2 minutes) gently stir in meatballs and serve.
Have you ever finished a book then pondered as to whether or not you liked it?
I recently joined a book club and the current book is Wild, by Cheryl Strayed.
Normally when I read a book I either like it and finish it or, as rarely happens, I don’t like it and set it aside.
But, and this is important, normally when I read a book it’s one I have chosen to read.
This isn’t a book I would have chosen (which is obvious as it’s been out for 6 years)
Since it’s a book club choice I will be asked to rend an opinion….
Thus my question / problem.
I can’t decide if I like it.
On the plus side I think it was well written. Her prose flowed and I was able to sufficiently lose myself in the story. I liked reading about the trail, the stops, and all the nature bits.
On the minus side the author / main character was immature, ill-prepared and totally lacking in impulse control which irritated the hell out of me.
Perhaps it needs reflection from a distance of a week or two, which I have before the next club meeting.
I’ve also seen the movie, which I liked (and it only took two hours of my life).
Has anyone else read it? Any opinions?