With rich and robust flavors, this red wine risotto with Roasted Beef Base is cooked in an Instant Pot for perfect risotto that’s creamy and tender. Serve as a main or side dish.
Recipe tags: beef base, moderate difficulty, main, beef, skillet
| 2 tbsp | Better Than Bouillon® Organic Roasted Beef Base |
| 2 tbsp | Dijon mustard |
| 12 | frozen cooked meatballs, thawed according to package directions |
| 1 | egg, beaten |
| 3 | pre-rolled sheets puff pastry, thawed according to package directions |
| 12 slices | prosciutto |
| ⅓ cup | prepared caramelized onions |
Preheat oven to 425°F. Stir together Roasted Beef Base and mustard; toss with meatballs. Set aside. Beat egg with 1 tbsp water; set aside.
On lightly floured work surface, cut pastry into twelve (5-inch) squares. Arrange on parchment paper–lined baking sheet. (If pastry starts to soften, place in freezer until ready to use.)
Place slice of prosciutto on work surface; add heaping teaspoonful of caramelized onions to center. Top with meatball.
Wrap prosciutto around meatball; place seam-side down in center of puff pastry square.
Bring corners of pastry up and over meatball, pinching edges together to seal and enclose meatball in pastry. Place seam-side down on parchment paper–lined baking sheet.
Brush pastry with egg wash. Repeat with remaining meatballs, prosciutto, caramelized onions and pastry. Bake for 20 to 25 minutes or until pastry is golden brown.
Tip: Serve with creamy horseradish or tomato sauce if desired.