Hey guys, this meal was the first official dinner I cooked for the school year. Although school doesn't start until Monday I am all moved in and excited to start cooking more for myself.
So here we have Turkey Meatballs with Risotto and Truffle Oil. It was super delicious! Again, another successful recipe!! I'm on a roll...
1 lb of Ground Turkey Meat (only use half if you're not cooking for 4 people)
1 Cup of Risotto
2 Cloves of garlic
Salt, Pepper, and Italian Seasoning to taste
1/4 cup Parmesan Cheese
1/4 cup of Romano Cheese
Handful of Spinach
1 Cup of Boiling Stock (chicken or veggie)
Truffle Oil to top
First, place the ground turkey into a large bowl.
Add 1 clove of minced garlic, salt, pepper, and italian seasoning to taste.
Then add the parmesan cheese, and a pinch of the romano if you'd like.
Mix the ingredients together with your hands just so that everything is evenly dispersed.
Now you are going to add your egg to act as the glue that holds this all together.
As you are doing this, you can heat your pan adding enough olive oil so that every
meatball is able to sit in it. And you can start warming your stock in another pot.
Once the oil is hot enough (becomes a little less viscous) you can add your meatballs,
be careful not to let them touch or they will cook together.
I'd say about 8 to 10 minutes on each side, and then waiting until browned.
Now that your meatballs are cooking, you can start on the risotto.
Heat a pan wide enough that the risotto lays flat and does not pile up at all.
Add your butter first and then add your olive oil in equal parts so that they completely cover the pan.
Add your second clove of minced garlic and let it simmer for a little until you add your risotto.
You want to let the risotto cook in the oil and butter until it all becomes see through except for the ends.
Once it is see through, you can add one ladle of your boiling stock, stirring until the risotto soaks up all
of the moisture... you are going to repeat this until your stock is gone.
Ladle, stir, soak, ladle, stir, soak... once all of your stock is gone, take a little taste test to see if the risotto is soft or to your liking.
By now, the meatballs are definitely done cooking and can be turned off if they are at nice golden brown.
Now, you add your spinach and romano cheese to the risotto, stirring until it is completely melted.
Plate your risotto, drizzle with about a tablespoon of truffle oil, and top with meatballs. & Serve!
I know you will be deeply satisfied with this meal, it is surprisingly filling but not heavy enough that you feel like you just ate two big macs.
Enjoy, my fellow foodies.