Risotto with cevapcici meatballs, peas and bocconcini

Bring stock to a simmer in a large saucepan. Keep hot on low heat.

Heat 2 tablespoons of the oil in a wide, heavy-based saucepan over medium heat. Add meatballs and fry until golden, about 6 minutes, then remove from pan.

Add remaining oil, onion, garlic and bay leaf to same pan. Season lightly with salt, then cook on low heat until softened but not caramelised, about 5 minutes. Return meatballs to pan, add rice and cook, stirring constantly with a wooden spoon, until grains are hot to touch, for about 2 minutes, then add wine. Stir until wine has reduced to almost nothing, then add enough stock to cover (about 1 cup). Stir until almost dry again, then repeat.

Cook until rice is al dente, about 15-20 minutes, and risotto is loose but not soupy. Stir through peas. Turn off heat and add butter and grana padano. Stir risotto quite vigorously, until creamy, and season. You can add a little more water or stock if needed – risotto should never be stiff. Remove bay leaf and stand for 2 minutes.

Transfer to a serving dish or individual plates, then top with bocconcini and serve immediately.