COOKING WITH KAREN

Recipe basics get far-from-basic treatment with these filling and flavourful meals

- KAREN MARTINI

RISOTTO WITH MEATBALLS, PEAS AND BOCCONCINI

Make a risotto to remember! Add a bit of spice with meatball chevaps-or cevapcici - a skinless sausage from Eastern Europe. Then make it extra cheesy with baby bocconcini and grana padano.

Preparation time 20 mins

Cooking time 35 mins

Serves 4

2L chicken stock

3 Tbsp extra virgin olive oil

300g beef chevaps or cevapcici, rolled into little balls (available at supermarkets)

1 brown onion, diced

4 cloves garlic, finely sliced

1 bay leaf Sea-salt flakes and freshly ground black pepper, to season

500g carnaroli, vialone nano or arborio rice

200ml white wine

1/2 cup frozen peas, thawed

120g unsalted butter, diced

180g grana padano, finely grated

150g baby bocconcini

STEP 1 Bring stock to a simmer in a large saucepan. Keep hot on low heat.

STEP 2 Heat 2 tablespoons of the oil in a wide, heavy-based saucepan over medium heat. Add meatballs and fry until golden, about 6 minutes, then remove from pan.