Farmers Daughter Herbs

risotto-with-borage

14 ounces borage leaves, trimmed and shredded 

12 ounces Arborio rice 

12 ounces minced lamb meat 

2 ounces white bread, soaked in milk and squeezed 

1 1/2 onions, peeled and minced 

1 clove garlic, peeled and minced 

1 shallot, peeled and minced 

1 bay leaf - 1 tablespoon butter 

3 tablespoons grated Parmigiano Reggiano

1 tablespoon minced Italian parsley 

1 cup flour - juice and zest of 1 lemon

4 1/4 cups vegetarian broth

5 tablespoons dry white wine 

5 tablespoons olive oil 

salt and pepper to taste




In a bowl, combine the lamb meat with the soaked bread, salt and pepper; mix. Shape the mixture into meat balls and dredge in the flour. In a skillet, heat 2 tablespoons olive oil and 2/3 of the minced onions until wilted; add the meat balls and brown on all sides. Drizzle with 1 tablespoon of the wine and 1/4 cup of the broth, add the parsley, the lemon juice and lemon zest, season with salt, and simmer for 10 minutes. In another skillet, sauté the borage with 1 tablespoon olive oil, the bay leaf, the shallot and the garlic for 5 minutes. In a pot, heat the remaining olive oil and cook the remaining onion until wilted. Add the rice, drizzle with the remaining wine and prepare the risotto by stirring in the hot vegetable broth, one cup at a time, until it is all absorbed and the risotto is cooked. Half way through the risotto preparation, add the borage. Complete the risotto with butter and Parmigiano, and serve topped with the meat balls and drizzled with their cooking juices.