Mushroom Risotto With Meatballs - cooking recipe

Ingredients

3 tbsp olive oil
200 g small brown mushrooms, halved
2 medium onions, finely diced
2 cloves garlic, finely diced
200 g risotto rice
200 ml dry white wine
600 ml vegetable stock
100 g smoked bacon, cubed
400 g beef mince
1 medium egg
4 tbsp breadcrumbs
1 tsp mustard
125 g mozzarella, cut into 8 equal pieces
50 g parmesan
None None fresh oregano, for garnish

Preparation

For the mushroom risotto, heat 1 tbsp oil in a pan and saute mushroom, 1/2 the onion and 1/2 the garlic. Add rice and stir to coat with oil. Add wine and simmer until reduced by 1/2. Gradually add vegetable stock, 1/4 cup at a time, stirring constantly, and waiting for stock to be absorbed before adding more, around 30-35 mins total.
For the meatballs, mix bacon with ground meat, egg, breadcrumbs, mustard and remaining onion and garlic. Form into 8 meatballs, placing a piece of mozzarella in the center of each one.
Heat remaining oil in a frying pan and saute meatballs for about 10 mins, turning occasionally, until browned on all sides. Add Parmesan cheese to risotto then serve topped with meatballs and garnished with oregano.