First prepare the meatballs.

Cut the bread into cubes and soak in milk. Squeeze out the excess milk and add the bread to the minced pork, along with the egg and the previously ground seeds. Season with salt and pepper and mix well by hand until all is smooth and combined well.

Create meatballs of about 4/5 cm in diameter and set aside on a tray.

Rinse and chop the leek and rinse and slice the fennels in 2 equal parts (or in quarters if very large). Keep the fennel tops for a later stage.

Now fry the smashed garlic with the sage in olive oil in an oven-proof dish. Add the meatballs and brown on medium heat on both sides. Remove the meatballs and garlic and sage and quickly brown the fennel in the remaining fat for about 2 minutes.

Once the fennel is browned, remove and add the Riso Gallo Traditional rice to the same pan. Season with a pinch of salt and toast the rice on medium heat for about 2/3 minutes then deglaze with the white wine. Let the alcohol evaporate for 30 seconds then stir in the chopped leek and cover with hot water making sure the rice is fully submerged.

While the rice gently simmers, quickly place the roasted fennel and meatballs back into the pan making sure they are spread evenly on top of the rice. Cover with a lid (or foil) and back at about 170 degrees Celsius for about 30 minutes. Once the time is up, ensure the water has been absorbed and the rice is fully cooked through, otherwise you can add a touch more water and prolong the cooking time for a few more minutes.

The rice should be fluffy with a slight bite to it, the meatballs soft and juicy and the fennel cooked through. Garnish before enjoying with the fennel tops and orange zest and drizzle with extra virgin olive oil.

Traditional risotto rice from Riso Gallo is perfect for a homely risotto but it can also be your everyday go-to rice for so many more recipes and uses.

Chef’s tip: Add a 20/30% of Italian sausage meat to your pork meatballs for an extra kick!