Pre-heat oven to 350°F. Cook meatballs according to the package instructions. When finished set aside for later use.
In a large sauté pan, over medium heat, add the olive oil, add the onion and season with salt and pepper. Sauté for 3 minutes or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes.
Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly.
Add the butter, cream, cheese, and chives. Re-season with salt and pepper. Simmer for 2 minutes.
Serve topped with meatballs, spoon 4 teaspoons of basil pesto over the risotto and garnish with chopped chives and extra Parmigiano-Reggiano cheese.
