Italian Wedding Risotto

Recipe by By Justin Chapple

This is a more substantial, main-course variation on Italian wedding soup, serve this garlicky meatball and spinach risotto with a drizzle of olive oil, grated Parmesan, and parsley.

Great served with fresh crusty bread.

Ingredients

• 1 pound ground pork

• 1/2 cup panko

• 1 1/2 ounces Parmigiano-Reggiano cheese, grated, plus more for garnish

• 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish

• 1 large egg, lightly beaten

• 4 garlic cloves, finely chopped

• 2 teaspoons kosher salt, plus more to taste

• 1 teaspoon black pepper, plus more to taste and for garnish

• 4 cups lower-sodium chicken stock or broth

• 2 cups water

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1/4 cup unsalted butter divided

• 1 medium-size yellow onion, finely chopped (about 2 cups)

• 1 medium celery stalk, finely chopped (about 1/3 cup)

• 1 1/2 cups uncooked arborio rice

• 3/4 cup dry white wine

• 3 cups packed fresh baby spinach (about 3 ounces), torn

Prepration

1. This recipe if much easier if you gather and prepare all the ingredients prior to starting to cook.

2. 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.

3. Roll mixture into 20 meatballs (about 2 tablespoons each). Place meatballs 1 inch apart on a broiler-safe baking sheet lined with aluminum foil.

4. Broil until browned and cooked through, 6 to 9 minutes. Set cooked meatballs aside at room temperature until ready to serve.

5. Combine stock and 2 cups water in a medium saucepan; bring to a simmer over medium. Reduce heat to medium-low.

6. 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.

7. Add rice and cook, stirring constantly, until translucent, 1 to 2 minutes.

8. Add wine and cook, stirring often, until almost completely reduced, 1 to 2 minutes.

9. Add 1 cup warm stock mixture and cook, stirring constantly, until most of the liquid has been absorbed.

10. 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.

11. Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds.

12. Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and pepper.

Keywords: Italian Main