Grande Italiano Meatballs with Parmesan Zucchini Risotto Recipe
Delightful Grande Italiano Meatballs in a creamy Parmesan Zucchini Risotto. Perfect for dinner! Serves 4, prep in 45min.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Ladle
- Grater
- Measuring cup
- Mixing bowl
- Baking sheet
- Oven
- Tongs
Ingredients
- 8 meatballs Grande Italiano Meatballs
- 3 cups Pomodoro sauce or chunky tomatoes sauce of your choice
- 1 1/2 cup Arborio rice
- ¼ cup olive oil
- ½ cup shallots
- 2 cloves garlic thinly sliced
- 2 cups sliced zucchini from a small sized zucchini
- ½ tablespoon kosher salt
- 1 teaspoon fresh crack black pepper
- 1 qt. chicken stock (hot)
- ½ cup mascarpone cheese
- ¼ lb. butter
- 1 cup grated parmesan cheese + 2 tablespoons
- 1 tsp red pepper flakes
- 2 tablespoons extra virgin olive oil
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