Ingredients
For the Meatballs
- 600 grams chicken mince
- 50 grams fresh breadcrumbs
- 2 level tablespoons fresh tyme leaves
- 1 lemon, zest & juice
- 1-11/2 level teaspoons Vege stock paste
- 1/2 level teaspoon white pepper
- 2 level tablespoons olive oil
- 6 sprigs flat leafed parsley
- 250 grams water
For the Risotto
- 500 grams celeriac
- 2 level tablespoons olive oil
- 40 grams Butter
- 40 grams onion
- 40 grams leeks
- 1-2 Red Chillies
- 320 grams risotto rice
- 80 grams white wine
- 1 level tablespoons Vege stock paste
- 700 grams water
- 100 grams mascapone
- 50 grams parmesean
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Butterfly
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I'm cooking this todayRecipe's preparation
Place lemon zest, thyme 10sec/speed 10.
Then add chicken mince, breadcrumbs ,1/2 tsp vege stock paste, pepper & 1Tbs olive oil and stir 15 sec/
"Counter-clockwise operation" speed 2, repeat if necessary until mixture is combined.Roll mixture into balls and refridgerate till ready for cooking.
While risotto is cooking heat remaining Tbs olive oil in a frying pan and cook the meatballs until cooked about 8mins until golden. Remove to a thermoserver.
Add remaining tsp vege stock paste and water to the pan and bring to a rapid boil, scrape the bottom of the pan, then add the lemon juice and parsley and return the meatballs to the pan and then serve over the risotto.
Place parmesan in mixing bowl 10sec/speed 10, then transfer to a bowl.
Place celeriac in mixing bowl 5sec/speed 7, then transfer to a bowl.
Place onion, leek & chilli in mixing bowl 6sec/speed6.
Add butter & oil saute 3mins/120 deg/speed 1. Scrape down the sides and add butterfly whisk.
Add risotto rice and saute 1min/120deg/
"Counter-clockwise operation" 1.5 without measuring cup.Add white wne & saute 2min/Varoma/
"Counter-clockwise operation" 1.5, without the measuring cup. Scrape the bottom of the mixing bowl to loosen the rice.Add the celeriac, water & stock paste, stir to loosen & cook 13mins/100deg/
"Counter-clockwise operation" 1.5.When finished transfer to a thermoserver and add parmesan & mascapone and serve with the meatballs.
For the Meatballs
For the Risotto
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks for this - the celeriac really adds to the flavour of the risotto and my family loved the meatballs.
I added mushrooms and peas to the risotto which worked really well
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