Risotto with Lamb Meatballs

For the risotto, peel and finely chop the onion. Bring the broth to a boil in a small pot, then reduce heat and keep warm. Melt half of the butter in a saucepan over medium heat and sauté the onion briefly. Add the rice and cook until the grains are translucent.

Add the white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Rinse and trim the zucchini, pat dry and cut into slices. Blanch the tomatoes, peel, quarter, core and dice. Rinse and trim the fennel and cut crosswise into strips.

Heat the olive oil in a pan, and sauté the zucchini and fennel for about 5 minutes.

Add the grated Parmesan to the rice and cook for another 5 minutes. If needed, pour in some more broth. Stir in the remaining butter, tomatoes and vegetables and season with salt and pepper. Keep the risotto warm until ready to serve.

For the meatballs, soak the roll in warm water. Peel the shallots, chop finely and cook in 1 teaspoon of hot butter until translucent. Squeeze the garlic through a press, add to the pan and cook briefly, remove from the heat and let cool slightly.

Squeeze out the bread well and mix with the shallots, ground meat, egg, mustard, chopped herbs and pine nuts and season with salt and pepper. With wet hands, form into small meatballs and fry in hot butter and oil in a large pan.

Toast the pine nuts in a dry pan.