Meatballs

In a bowl mix the beef, onion, garlic, mixed herbs, egg yolk & breadcrumbs add a pinch of salt & pepper. Roll into 20 even balls. (can be made in advance and left in the fridge).

Heat the pan, add 1 tablespoon of olive oil, place the meat balls in the pan, keep turning until evenly coloured and cooked. Remove from heat and cover until needed.

Risotto
Dilute chicken stock cubes in a pan of boiling water, add the Bay leaf and place on a low heat.
Heat the pan, add 1 tablespoon of olive oil into the hot pan add chopped onions, cook for 5 mins, then add the garlic puree, continue to cook until onions are transparent but not coloured.

Add the Carnaroli rice, cook until the grains become translucent, keep stirring to avoid the rice catching to the pan, add wine, allow wine to fully reduce, add the tomato puree and mixed herbs.

Start adding the chicken stock, one ladle at a time, allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. Keep checking the constancy of the rice by tasting.
Once you are happy with the consistency of the rice, add the Cooked Meat Balls. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Keep tasting.

Remove from heat, stir in the baby plum tomatoes, add the grated Parmigiano Reggiano cheese, once thoroughly mixed, add the butter, and stir. Taste, correct the seasoning and serve immediately, ensure the portions are equal sizes.

Garnish with the chopped Basil and grated Parmigiano Reggiano cheese. Make sure the plates are free of any spillages. Presentation is everything.