Mushroom Risotto With Meatballs

• 3 tbsp olive oil
• 200 g small brown mushrooms, halved
• 2 medium onions, finely diced
• 2 cloves garlic, finely diced
• 200 g risotto rice
• 200 ml dry white wine
• 600 ml vegetable stock
• 100 g smoked bacon, cubed
• 400 g beef mince
• 1 medium egg
• 4 tbsp breadcrumbs
• 1 tsp mustard
• 125 g mozzarella, cut into 8 equal pieces
• 50 g parmesan
• None None fresh oregano, for garnish

1. For the mushroom risotto, heat 1 tbsp oil in a pan and saute mushroom, 1/2 the onion and 1/2 the garlic. Add rice and stir to coat with oil. Add wine and simmer until reduced by 1/2. Gradually add vegetable stock, 1/4 cup at a time, stirring constantly, and waiting for stock to be absorbed before adding more, around 30-35 mins total.
2. For the meatballs, mix bacon with ground meat, egg, breadcrumbs, mustard and remaining onion and garlic. Form into 8 meatballs, placing a piece of mozzarella in the center of each one.
3. Heat remaining oil in a frying pan and saute meatballs for about 10 mins, turning occasionally, until browned on all sides. Add Parmesan cheese to risotto then serve topped with meatballs and garnished with oregano.

olive oil, brown mushrooms, onions, garlic, risotto rice, white wine, bacon, beef mince, egg, breadcrumbs, mustard, mozzarella, parmesan, fresh oregano

Taken from recipes-plus.com/api/v2.0/recipes/19664 (may not work)