Risotto with Meatballs

For the risotto, peel and finely chop onion. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat half the butter in a pot over medium heat and saute onion. Add rice and saute until translucent. Add 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 the zucchini, pat dry and cut into slices. Blanch the tomatoes, peel the skin, quarter, core and dice. Rinse and cut the fennel crosswise into strips.

Heat olive oil in a pan, saute zucchini and fennel for 5 minutes.

Add the grated Parmesan to the risotto and cook for another 5 minutes, adding more broth if necessary. Stir in the remaining butter, tomatoes and vegetables. Season with salt and pepper and keep warm.

For the meatballs, soak the day-old bread in warm water. Peel and finely chop the shallots. Heat 1 teaspoon of the butter and saute shallots until translucent. Peel and mince the garlic and stir into the shallots. Remove from heat and let cool slightly. 

Finely chop the thyme and rosemary. Squeeze the excess water from the bread. In a bowl combine the bread, shallot mixture, minced meat, egg, chopped herbs and mustard. Season with salt and pepper. Knead until well mixed. With wet hands, form small meatballs. Heat the remaining butter and olive oil in a pan and saute the meatballs until browned and cook through, in batches if necessary.  

Toast the pine nuts in a dry pan.