Italian Wedding Risotto

I just love Italian Wedding Soup, but was looking to shake things up a bit. This was Food & Wine’s most popular recipe from 2022, with a few MK modifications. It’s so good on a cold night, and we’ve had a lot of those lately!

INGREDIENTS

1 pound ground pork
½ cup panko
2/3 cup grated parmesan + more for garnish
¼ cup finely chopped fresh flat-leaf parsley + more for garnish
1 large egg, lightly beaten
4 garlic cloves, finely chopped, divided
2 tsp kosher salt, plus more to taste
1 tsp black pepper, plus more to taste and for garnish
4 cups chicken stock or broth
2 cups water
2 Tbsp extra-virgin olive oil, plus more for drizzling
¼ cup unsalted butter, divided
1 yellow onion, finely chopped
3 celery stalks, finely chopped
1 ½ cups uncooked arborio rice
¾ cup dry white wine
5 oz fresh baby spinach

DIRECTIONS

• 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. Roll mixture into 20 meatballs (about 2 tablespoons each). Place meatballs 1 inch apart on a broiler-safe baking sheet lined with aluminum foil. Broil until browned and cooked through, 6 to 9 minutes. Set cooked meatballs aside at room temperature until ready to serve.

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

• 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. Add rice, and cook, stirring constantly, until translucent, 1 to 2 minutes. Add wine, and cook, stirring often, until almost completely reduced, 1 to 2 minutes. Add 1 cup warm stock mixture, and cook, stirring constantly, until most of the liquid has been absorbed. 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.

• Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds. Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and pepper.