Chicken, thyme and lemon meatballs with celeriac “risotto”
The “risotto” dish isn't actually made with rice, but is cooked in risotto style. If you can’t find celeriac, parsnip will make a fine alternative.
If you can, ask your butcher to make chicken mince with the skin included, as it adds fat and flavour. I make these into large balls, about three per person, but make them smaller if you like and cook for a shorter time.
Serves: 4
Ingredients:
- 500g celeriac, peeled, cut into very small cubes or whizzed in a food processor until finely chopped
- 2 tablespoons olive oil
- 40g butter
- 1 medium onion, finely chopped
- 1 leek, thinly sliced
- 1-2 red chillies, finely chopped
- 250g waxy potato, peeled, cut into very small cubes or whizzed in a food processor until finely chopped
- 125ml dry white wine such as pinot grigio
- 500ml well-flavoured chicken stock, hot
- 100g mascarpone
- 50g parmesan, grated
- 600g chicken mince, preferably skin on
- ½ cup fresh breadcrumbs
- 2 tablespoons fresh thyme leaves
- zest and juice of 1 lemon
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 2 tablespoons olive oil
- 250ml chicken jus or 500ml chicken stock
- Handful of flat-leafed parsley, chopped
Method:
- To make the risotto, bring a saucepan of water to the boil, add the celeriac and blanch for 2 minutes then drain well and set aside.
- Heat the oil and butter in a medium saucepan over medium heat and gently fry the onion, leek and chillies for 10 minutes without browning. Add the celeriac and potato and cook, stirring, for 2 minutes. Add the wine, increase the heat and bring to the boil. Continue boiling until absorbed. Turn down the heat, add the hot stock and cook for 15 minutes − the risotto should be a little soupy when done. Stir through the mascarpone and parmesan and season with salt and freshly ground black pepper.
- To make the meatballs, put the mince in a bowl with the breadcrumbs, thyme, lemon zest, salt and pepper and mix well with your hands. Shape into 5cm balls and refrigerate until needed. Heat the oil in a frying pan and add the balls. Cook for about 8 minutes, shaking them around the pan, until golden and cooked through. Remove to a warm plate. Add the jus or stock to the pan and bring to a rapid boil, scraping the bottom of the pan. Boil for 3-10 minutes until thickened (stock will require longer boiling). Stir in the lemon juice and parsley then return the meatballs to the pan to warm through.
- Serve over the celeriac risotto.
Written by Fiona Smith. First appeared on Stuff.co.nz.
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