Meatballs and rice

Roast the meatballs in oil and butter flavoured with rosemary and bay leaves until they turn dark brown. Slice the onion finely and sautée it in a little butter, add the rice, stir-fry for a couple of minutes then gradually add the hot stock, stirring frequently for about 20 minutes and salting to taste. Place the risotto, which should be quite dry, onto a plate with the frisse and some of their sauce.