Grande Italiano Meatballs with Parmesan Zucchini Risotto

Grande Italiano Meatballs with Parmesan Zucchini Risotto

Servings: 4 Preparation: 45 Mins


  • 8 meatballs Rosina Grande Italiano Meatballs Grande Italiano Meatballs
  • 3 cups Pomodoro sauce or chunky tomatoes sauce of your choice
  • 1 1/2 cup Arborio rice
  • ¼ cup olive oil
  • ½ cup shallots
  • 2 cloves garlic, thinly sliced
  • 2 cups sliced zucchini from a small sized zucchini
  • ½ tablespoon kosher salt
  • 1 teaspoon fresh crack black pepper
  • 1 qt. chicken stock (hot)
  • ½ cup mascarpone cheese
  • ¼ lb. butter
  • 1 cup grated parmesan cheese + 2 tablespoons
  • 1 tsp red pepper flakes
  • 2 tablespoons extra virgin olive oil


Heat the olive oil in a medium size pan add the Arborio rice, shallots, garlic and zucchini cook until lightly toasted.  Reduce heat, then add wine and allow alcohol to cook off then season with salt and pepper.  Slowly add in the chicken stock 1 cup at a time, sting vigorously until all the stock is absorbed, then stir in the butter and mascarpone cheese.  Meanwhile as the risotto is cooking bring the tomato sauce to a boil.  Then add the meatballs to the sauce and reduce heat, cover and simmer for 10 to 15 min until meatballs are heated thoroughly.

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