Onion and Fennel Risotto With Chicken Meatballs

Ingredients

• 3 litre (12 cups) water
• 1 kilogram chicken bones
• 1 large_piece (180g) carrot, chopped coarsely
• 1 (150g) celery stalk, trimmed, chopped coarsely
• 1 small_piece (80g) brown onion, chopped coarsely
• 1 bay leaf
• 2 sprigs fresh flat-leaf parsley
• 1 teaspoon black peppercorns
• 2 cup (500ml) dry white wine
• 1 tablespoon olive oil
• 30 gram (1 ounce) butter
• 2 medium_piece (300g) brown onions, sliced thinly
• 1 large_piece (550g) fennel , trimmed, sliced thinly
• 3 cup (600g) arborio rice
• 2 clove garlic, crushed
• 1 cup (80g) parmesan cheese, coarsely grated
• 2 tablespoon fresh tarragon, finely chopped
• 2 tablespoon olive oil
• 1 medium_piece (350g) leek, sliced thinly
• 500 gram minced (ground) chicken
• 1 egg
• 1 clove garlic, crushed
• 3/4 cup (50g) stale breadcrumbs
• 1 tablespoon fresh tarragon, finely chopped