Italian Wedding Risotto

For 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.

Ingreadient:

• 1 pound ground pork
• 1/2 cup panko
• 1 1/2 ounces Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup), divided, 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, divided
• 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 (2 ounces), 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 (about 10 1/2 ounces)
• 3/4 cup dry white wine
• 3 cups packed fresh baby spinach (about 3 ounces), torn

Directions :

1. Gather the ingredients.
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.