Onion and fennel risotto with chicken meatballs

1.Combine the water, chicken bones, carrot, celery, chopped onion, bay leaf, parsley and peppercorns in large saucepan, bring to a boil. Reduce heat, simmer, uncovered, 2½ hours. Strain stock through muslin-lined sieve or colander into large bowl, discard solids. (Can be made ahead to this stage. Cover, refrigerate overnight.) Return stock to same cleaned pan with wine, bring to a boil. Reduce heat, simmer, covered.

2.Heat oil and butter in large saucepan, cook sliced onion and fennel, stirring, over low heat about 15 minutes or until vegetables soften and are browned lightly.

3.Meanwhile, make chicken meatballs. Heat half of the oil in large frying pan, cook leek, stirring, about 5 minutes or until softened. Place leek with remaining ingredients in medium bowl, using hands, mix until combined. Roll level tablespoons of the mixture into balls. Heat remaining oil in same frying pan, cook meatballs, shaking pan occasionally, until browned all over and cooked through.

4.Add rice and garlic to pan with vegetables, stir to coat in butter mixture. Stir in 1 cup of the simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender. Gently stir chicken meatballs, cheese and half of the tarragon into risotto, serve sprinkled with remaining tarragon.