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- 1 box of chicken stock
- 2 tbsp Extra Virgin Olive Oil, plus some for liberal drizzling
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 ½ cups Arborio Rice (naturally gluten free)
- 2 tbsp tomato paste
- ½ cup dry white wine
- Salt & pepper
- 2 tbsp butter
- ¾ cup grated Parmigano-Reggiano cheese, divided (you can also use regular Parmesan cheese)
- A handful of fresh basil leaves, torn or thinly sliced
- 1/3 cup breadcrumbs (we use Kinnickinnick Panko-style breadcrumbs)
- ¼ cup milk
- 1 egg
- ¾ pound of ground beef, pork or veal mix
- 3 tbsp finely chopped flat leaf parsley, a small handful
View Full Recipe at Gluten Free Edmonton
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