Soupy Tomato and Meatball Risotto

This is a really easy and tasty risotto. It doesn't require stirring. The result is a cross between a soup and a stew. I love it tending more towards soup so are quite heavy-handed with the stock. For something like this I think it is best to make your own chicken stock or use a very high quality bought stock.

500g good quality beef/pork sausages or meatballs - raw, we used italian style meatballs

2 tbs olive oil

1 tbs butter

1 onion, sliced

250g arborio rice

125mL white wine

1.25L - 1.5L chicken stock

400g can chopped tomatoes - we used the equivalent in fresh tomatoes which was delicious

4 tbsp chopped basil leaves

2 tbsp chopped parsley leaves

Fresh parmesan cheese - to serve

First you need to make your meatballs. We made nice little delicate ones about the size of a cherry but you can make them however you prefer. Squeeze the meat out of the sausages or section up your meatballs to the desired size and roll up. Frequently wetting your hands with water stops the meat sticking.

Heat 1tbsp of the oil in a large pan over medium-high heat (this is the pan that the risotto will end up in so make sure it is big enough - a non-stick pan makes this job much easier). Fry the meatballs in batches until golden brown on all surfaces. Don't worry if they are still rare in the middle - they cook for more time later. Remove all the meatballs and set aside. If the pan has black bits in it give it a wipe out with a paper towel. Pour out excess oil.

Lower the heat and add remaining 1 tbsp oil and butter to pan. Gently fry the onion until soft but not brown. Add the rice and cook for 1-2 minutes to coat in oil and get a bit toasted. Deglaze the pan with the wine and scrape up any bits from cooking the meatballs. When the wine has almost been absorbed add 1.25L of the stock, the tomatoes and half of the herbs. Bring to the boil. Simmer covered over low heat for about 10 minutes or until the rice is almost cooked.

Return the meatballs to the pan and cook for a further 5 minutes or until the rice is al dente. Adjust the consistency of the risotto to taste with extra chicken stock. Stir in the remaining herbs and season with salt and pepper.

Serve with a nice crusty bread, a green salad and lots of freshly grated parmesan on top.