Chicken, thyme and lemon meatballs with celeriac “risotto”
<p>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.</p>
<p>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.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p>
<p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p>
<ul>
<li>500g celeriac, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li>
<li>2 tablespoons olive oil</li>
<li>40g butter</li>
<li>1 medium onion, finely chopped</li>
<li>1 leek, thinly sliced</li>
<li>1-2 red chillies, finely chopped</li>
<li>250g waxy potato, peeled, cut into very small cubes or whizzed in a food processor until finely chopped</li>
<li>125ml dry white wine such as pinot grigio</li>
<li>500ml well-flavoured chicken stock, hot</li>
<li>100g mascarpone</li>
<li>50g parmesan, grated</li>
<li>600g chicken mince, preferably skin on</li>
<li>½ cup fresh breadcrumbs</li>
<li>2 tablespoons fresh thyme leaves</li>
<li>zest and juice of 1 lemon</li>
<li>1 teaspoon salt</li>
<li>½ teaspoon ground white pepper</li>
<li>2 tablespoons olive oil</li>
<li>250ml chicken jus or 500ml chicken stock</li>
<li>Handful of flat-leafed parsley, chopped</li>
</ul>
<p><span style="text-decoration: underline;"><strong>Method:</strong><br /> </span></p>
<ol>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>Serve over the celeriac risotto.</li>
</ol>
<p><em>Written by Fiona Smith. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p>
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