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Chicken Polpette with Risoni
Recipe by George Calombaris
- Steps
- Ingredients
Steps
- For the meatballs, process breast and thighs in a food processor until finely chopped. Transfer chicken mince to a bowl, then add breadcrumbs, egg, parmesan, tarragon, lemon zest and a pinch of sea salt, and mix to combine.
- Roll the chicken mixture into 3-4cm balls.
- To cook the meatballs, heat stock in a large saucepan over medium heat. Add meatballs, cover with a cartouche made out of baking paper, and cook for about 10 minutes or until tender and cooked through, turning after 5 minutes.
- Meanwhile, for the risoni, melt half of the butter in a large, wide, deep frying pan over medium heat. Add eschalots and garlic, and cook for 5-6 minutes or until softened, shaking the pan. Add risoni and toss to coat in the eschalot mixture. Add a ladleful of stock, shaking or ‘agitating’ the pan until stock has been absorbed before adding another ladleful. Cook for about 25 minutes or until al dente. Remove from heat, toss through remaining butter, cheese, and herbs until combined, then stir through meatballs. Season to taste.
- Divide pasta among bowls and serve.
Notes
* Please note: George demonstrated one serve in the masterclass; this recipe is to serve 4
