Risotto with ground pork, pancetta and fennel meatballs

Ingredients

Pork meatball

• 1 lb. 454 g Quebec ground pork
• ¼ cup 60 mL Panko breadcrumbs
• ¼ cup 60 mL fresh Parmesan, grated (plus extra for garnish)
• ¼ cup 60 mL flat parsley leaves, chopped
• ½ tsp. 2.5 mL ground fennel seeds
• 1 egg, lightly beaten

Risotto

• 8 cups 2 litres vegetable or chicken broth (around)
• 1 cup 250 mL pancetta, diced
• 3 tbsp. 45 mL butter
• 1 bulb fennel with stalks, finely diced
• 3 shallots, finely chopped
• 1 tbsp. 15 mL chopped thyme leaves
• 3 cloves garlic, minced
• 2 cups 500 mL arborio rice
• ¾ cup 180 mL dry white wine
• ¾ cup 180 mL freshly grated Parmesan
• 1 lemon, finely grated zest
• 2 tbsp 30 mL lemon juice
• 3 tbsp. 45 mL chopped flat parsley leaves
• Fennel fronds, to taste