Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4-6 garlic cloves, minced
- 1 small shallot
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk (I use lowfat)
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 1/3 cup freshly grated Parmesan
- 1/2 cups shredded mozzarella
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup loosely packed flat leaf parsley, minced
- 10 basil leafs, chiffonade**
- Garnish (optional)
- freshly grated Parmesan cheese
- fresh basil
- fresh parsley
- freshly squeezed lemon juice
Preparation
Step 1
Whisk cornstarch with milk, set aside.
Melt butter in olive oil over medium-low heat in a large skillet. Add shallots and garlic and sauté for 60 seconds. Sprinkle in flour and cook while stirring for 3 minutes then turn heat to low. Slowly whisk in chicken broth, then milk, then heavy cream, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer while stirring constantly. Stir in Dijon and dry spices and continue to simmer until almost thickened, stirring occasionally.
Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in fresh basil and fresh parsley, followed by orzo and meatballs, adding additional milk if necessary to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Garnish with freshly grated Parmesan Cheese, and fresh parsley/basil and lemon (optional).