Risotto with Polish Meatballs and Brown Butter Mushrooms

Before I really get into the nuts and bolts of this recipe, let me just say it was 10 out of 10. A clear winner in our house. Definitely a heavier and heartier cold weather recipe.

We used my fiancé’s family recipe for the Polish Meatballs. I’m going to alter this a tad so I’m not over here giving away his family secrets before we’re even married.

This meal is pretty quick, but does take a bit of multitasking, so keep that in mind. Definitely premeasure those ingredients and have them on hand!

Risotto with Polish Meatballs and Brown Butter Mushrooms:

Polish Meatballs

1 lb Beef (80% lean / 20% fat)

1 lb Veal

1 lb Pork

1 egg

1 small onion, finely chopped

1/4 cup bread crumbs

3/4 tsp garlic powder

32 oz beef stock

1. Preheat oven to 350F. Heat beef stock to a simmer in a large pot.

2. Saute onions in butter over medium high heat until translucent.

3. Combine all ingredients except for the beef stock and mix together in a bowl. Form into golf ball sized balls.

4. Drop meatballs into simmering broth in batches. Let cook for 5 mins and spoon out onto baking sheet. Bake in the oven for 20-25 mins. Save the leftover broth.

5. When the meatballs are done, turn off the oven but keep them warm.

Risotto & Brown Butter Mushrooms

Left over beef stock from above

Olive Oil

2 cloves garlic, minced

Salt & Pepper

1 1/2 cups risotto

2 tbsp butter

1 cup parmesan, freshly grated

3 tbsp butter

Mushrooms

1. Keep the stock heated on low in pot.

2. In a separate pan, heat the olive oil on medium low. Add the garlic and salt & pepper to taste. Cook until the garlic starts to brown, about 3 minutes. Add in the risotto, stirring often, and cook until translucent (about 5 minutes).

3. Add 1 cup of your warm beef stock. Continually stir the risotto as the beef stock absorbs. When your stock is almost gone, add another cup and repeat this process until you’ve used all of your stock from the pot. You’ll want to repeat this for 15-20 minutes and will want some liquid left for serving.

4. While you’re stirring your risotto, add 3 tbsp butter to a separate pan. Melt and stir on medium high heat until it begins to brown and your spoon is leaving a trail behind it. Add in the mushrooms and cook. Take turns between stirring risotto & mushroom.

5. Once risotto is done, stir in you butter and parmesan until melted. Top with mushrooms and serve with warm meatballs.

6. Enjoy!