Este risotto de almôndegas é a fusão perfeita entre dois clássicos da cozinha de conforto. A cremosidade do risotto, combinado com o sabor intenso das almôndegas caseiras, cria um prato rico e substancial que é ideal para uma refeição em família ou para um jantar especial. A melhor parte é que o sabor das almôndegas é aproveitado para enriquecer o próprio risotto, resultando numa experiência gastronómica verdadeiramente integrada e deliciosa.

Ingredientes

  • Arroz de Risotto
  • Carne de Vaca Picada
  • 2 gemas de ovo
  • Pão ralado
  • Cominhos
  • Oregaos
  • Farinha

Preparação

  1. Primeiro começamos por preparar as almôndegas! Pica-se a carne de vaca e reserva-se para um recipiente. Juntamos pão ralado q.b. 2 gemas de ovo (para 2 pessoas), cominhos e oregaos, e amassa-se bem.
  2. Para mais facilmente fazer as almôndegas, passa-se as mãos por água, e começa-se a fazer as famosas bolinhas. Passam-se as almôndegas por uma camada fina de farinha e estão prontas.
  3. Põe-se uma panela com azeite e malagueta a aquecer frita-se as almôndegas. Quando estiverem prontas, retirem e reservem. Com uma colher de pau, retirem os bocados colados à frigideira, mas deixem-nos lá ficar para tornar o sabor do risotto bem mais autentico.
  4. A partir desse molho natural, faz-se a receita de risotto. Quando se juntar o parmesão, junta-se também as almôndegas, mexe-se, tapa-se durante 2 minutos e está pronto.

Here is the English version of this wonderfully hearty and comforting dish.

Meatball Risotto

This dish is a magnificent hybrid of two comforting classics: tender, flavourful meatballs and creamy, rich risotto. It’s a wonderfully hearty and satisfying meal, perfect for a cold evening. The real genius of this recipe is its method; the meatballs are fried first, and the risotto is then started in the same pan, soaking up all the delicious, meaty pan drippings to create an incredibly deep and savoury flavour base.

The process of making risotto is a mindful and rewarding one. The key is to add the hot stock gradually, allowing the rice to absorb the liquid slowly and release its starches, which creates the signature creamy texture without any cream. This recipe results in a wonderfully rich dish, where the seasoned beef meatballs are stirred through the cheesy, al dente rice right at the end. It’s a complete one-pan meal that feels both rustic and indulgent.

Ingredients

For the Meatballs:

  • 250g Minced Beef
  • 2 Egg Yolks
  • Breadcrumbs (about 3-4 tbsp)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • Plain flour, for dusting
  • Salt and Pepper

For the Risotto:

  • 1 tbsp Olive Oil
  • 1 small Chilli, finely chopped (optional)
  • 1 Onion, finely chopped
  • 300g Risotto Rice (such as Arborio or Carnaroli)[2]
  • 150ml Dry White Wine
  • 1.2 litres hot Beef or Vegetable Stock
  • 50g Parmesan Cheese, grated, plus extra for serving

Method

  1. First, prepare the meatballs. In a bowl, combine the minced beef, egg yolks, breadcrumbs, cumin, and oregano. Season with salt and pepper and mix well with your hands.
  2. With wet hands, roll the mixture into small, bite-sized meatballs. Lightly dust the meatballs with a fine layer of flour.
  3. Heat the olive oil in a large, heavy-bottomed pan or sauté pan over a medium-high heat. Add the optional chilli, then fry the meatballs in batches until they are browned on all sides[3]. Remove them from the pan with a slotted spoon and set aside.
  4. In the same pan, using the remaining oil and meatball drippings, add the chopped onion and cook for 5 minutes until soft[3].
  5. Add the risotto rice to the pan and stir for 1-2 minutes until the grains are well-coated and slightly translucent at the edges. This is called ‘toasting’ or *tostatura*[1].
  6. Pour in the white wine and let it bubble away, stirring until it has been almost completely absorbed by the rice[1].
  7. Begin adding the hot stock, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next[4][5]. Continue this process for about 15-18 minutes.
  8. The risotto is ready when the rice is cooked but still has a slight bite (al dente) and the texture is creamy and flowing.
  9. Turn off the heat. Stir in the grated Parmesan cheese and the cooked meatballs. Cover the pan and let it rest for 2 minutes. This final step, the *mantecatura*, makes the risotto extra creamy[4].
  10. Serve immediately in warm bowls with an extra grating of Parmesan on top.