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for meatballs:.
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preheat oven to 375.
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heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
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add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
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in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
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add breadcrumbs and mix thoroughly.
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shape into 8-10 meatballs.
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heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
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when meatballs are brown all over cover and place skillet into preheated oven.
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cook for 12 minutes and let stand for 5 minutes.
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Risotto:.
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heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
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add garlic and sute for 2-3 more minutes.
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add mushrooms and cook for 3-4 minutes more.
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add rice and cook for 2-3 minutes, do not allow rice to brown.
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add two cups of broth and stir constantly until most of liquid is gone.
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continue cooking down each cup of broth for all five cups until risotto is creamy.
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remove risotto from heat and add parmesean mix thoroughly.
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Basil Pesto:.
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place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
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add oil and continue pulsing umtil smooth.
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add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
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transfer pesto to pan and heat through.
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to serve place risotto into bowls and add meatballs to each.
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spoon pesto sauce over meatballs and risotto, top with remaining parmesean.
