Inspired by the classic soup, this heartier Italian wedding risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this dish in a flash. Remove the risotto from the heat while it's still a little soupy — it will thicken slightly as it rests.
Ingredients
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1 pound ground pork
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1/2 cup panko
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1 1/2 ounces Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup), divided, plus more for garnish
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1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
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1 large egg, lightly beaten
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4 garlic cloves, finely chopped, divided
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2 teaspoons kosher salt, plus more to taste
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1 teaspoon black pepper, plus more to taste and for garnish
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4 cups lower-sodium chicken stock or broth
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2 cups water
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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1/4 cup unsalted butter (2 ounces), divided
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1 medium-size yellow onion, finely chopped (about 2 cups)
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1 medium celery stalk, finely chopped (about 1/3 cup)
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1 1/2 cups uncooked arborio rice (about 10 1/2 ounces)
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3/4 cup dry white wine
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3 cups packed fresh baby spinach (about 3 ounces), torn
Directions
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Diana Chistruga
Gather the ingredients.
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Diana Chistruga
Preheat oven to broil with rack 9 inches from heat. Combine pork, panko, 1/3 cup Parmigiano-Reggiano cheese, parsley, egg, 2 teaspoons chopped garlic, salt, and pepper in a medium bowl. Mix gently with hands until just combined.
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Diana Chistruga
Roll mixture into 20 meatballs (about 2 tablespoons each). Place meatballs 1 inch apart on a broiler-safe baking sheet lined with aluminum foil.
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Diana Chistruga
Broil until browned and cooked through, 6 to 9 minutes. Set cooked meatballs aside at room temperature until ready to serve.
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Diana Chistruga
Combine stock and 2 cups water in a medium saucepan; bring to a simmer over medium. Reduce heat to medium-low.
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Diana Chistruga
Heat oil and 2 tablespoons butter in a large saucepan over medium. Add onion, celery, and remaining chopped garlic; cook, stirring often, until softened, about 5 minutes.
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Diana Chistruga
Add rice and cook, stirring constantly, until translucent, 1 to 2 minutes.
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Diana Chistruga
Add wine and cook, stirring often, until almost completely reduced, 1 to 2 minutes.
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Diana Chistruga
Add 1 cup warm stock mixture and cook, stirring constantly, until most of the liquid has been absorbed.
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Diana Chistruga
Add remaining stock mixture, 1 cup at a time, stirring until liquid has been absorbed after each addition, until rice is al dente, about 20 minutes.
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Diana Chistruga
Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds.
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Diana Chistruga
Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and pepper.
Make ahead
Uncooked meatballs can be frozen for up to 2 months. Place on a rimmed baking sheet; freeze for 2 hours. Transfer to a freezer bag. Let thaw before broiling.
Suggested pairing
Herbal, red-fruited Chianti Classico: Ruffino Riserva Ducale