Risotto with red onions

Cuban meatballs

• 400 GRAM RISOTTO RICE
• 4 RED ONIONS
• 2 CUPS CHICKEN STOCK
• 1/2 CUP WHITE WINE
• 75 GRAM BUTTER
• 100 GRAM SMOKED HAM, cut in strips
• 50 GRAM CHEESE, grated

• 500 GRAM MINCED BEEF
• 1/2 ONION, chopped
• 1/2 SWEET PEPPER, cut
• 1 CLOVE GARLIC, chopped
• 1 TSP CUMIN SEED
• 4 TBSP BREAD CRUMBS
• 1 EGG
• 1 TSP OREGANO
• 1 CUP SALSA

Chop 2 onions and stir fry them for 5 minutes in half of the butter; add the ham and fry 3 minutes more. Add the rice and stir fry 2 minutes. Add half of the stock and simmer until all fluid had disappeared. Add the wine and simmer until the fluid has gone. Continue with the remaining stock until all fluid has gone. In the mean time, slice the remaining onions and fry them for 10 minutes in 1 tablespoon of butter. Add the remaining butter and pepper and salt to taste to the risotto, distribute the risotto over 4 plates. Sprinkle with cheese and put the onion rings on top.

Mix all ingredients except the salsa and knead them well together. Add salt and pepper to taste. Form 8 balls and fry these brown on all sides. Add the salsa, bring to the boil and simmer for 30 minutes. Turn the balls now and then.

Graham Greene, the British writer, died on the 3rd of April 1991. One of his famous books, which makes fun of the British Secret Service  is "Our man in Havana", and it is set in that city. Click on culinary calendar for more links between cooking and history.