Fennel Risotto Meatballs

The Romans conquered the whole world, but only in the distant province of Judea did they meet with fierce resistance. The uprising was suppressed, the inhabitants were asked to leave with the invaders. Wherever they call. Most of the Jewish diaspora went to Babylon, a smaller part to Rome. From there they were driven further north - on the territory of what is now Germany, Spain and France. Already at the beginning of the 13th century, Jews were invited back to Venice, fashionable and progressive for those times, to establish financial systems and streamline trade. The conditions at first were as follows: Jews will live in Venice for 3 years. But the contract was extended from year to year, thus the Jewish population of the city grew noticeably. On the outskirts of the city, they rebuilt a separate area cut off by canals, which was called the "new smelter" - Ghetto Nuovo. The rest is history. But we inherited wonderful meatballs that give a second life to the Italian risotto left over from dinner. Obviously invented by a Jewish mother with the goal "God forbid to throw away food."

Ingredients

• 1 cup risotto rice (arborio, vialone nano)
• 1 medium fennel
• 1 stalk of leeks
• 5 cups vegetable broth
• 80 ml white wine
• 2 tbsp. l. lemon juice
• zest of half a lemon
• 30 ml olive oil
• salt, freshly ground black pepper
• 3 tbsp. l. grated parmesan
• 1 cup cold risotto
• 1 protein
• 4-5 sprigs of parsley
• 2-3 cloves of garlic
• 1 cup matzo flour
• extra virgin olive oil

Directions

1. Heat the broth in a saucepan and simmer over low heat.
2. Cut the leeks into thin rings and the fennel into slices. In a saucepan over medium heat, heat the oil and sauté the leeks, add the fennel, lemon zest and juice, evaporate the liquid. Add rice and fry, stirring occasionally, 3-5 minutes.
3. Pour in the wine, wait until it evaporates. Add a ladle of broth, stirring the risotto constantly. When the liquid has been absorbed, add another ladle of broth. Add the broth, stirring constantly, until the rice is soft on the outside and slightly tough on the inside, and the risotto is creamy.
4. Pour in the last ladle of broth - the risotto should be a little thinner than the finished one, salt and pepper, add cheese. Remove from heat and cover the saucepan with a lid, let the risotto sit for 10 minutes.
5. Peel and chop the garlic. Chop the parsley. Mix cold risot with herbs, garlic and protein.
6. Form small balls and roll in matzo flour. Heat a skillet with oil and brown the meatballs until golden brown.