Recipes Comfort Food Rice Dishes Risotto Italian Wedding Risotto 4.2 (11) 10 Reviews Inspired by the classic Italian wedding soup, this heartier 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 risotto in a flash. Remove the risotto from the heat while it's still a little soupy—it will thicken slightly as it rests. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on January 19, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 45 mins Yield: 4 to 6 servings Ingredients 1 pound ground pork ½ cup panko 1 ½ ounces Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup), divided, plus more for garnish ¼ 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 ¼ 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 ½ cups uncooked arborio rice (about 10 1/2 ounces) ¾ cup dry white wine 3 cups packed fresh baby spinach (about 3 ounces), torn 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. Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Make Ahead Uncooked meatballs can be frozen up to 2 months. Place on a rimmed baking sheet; freeze 2 hours. Transfer to a freezer bag. Let thaw before broiling. Suggested Pairing Herbal, red-fruited Chianti Classico: Ruffino Riserva Ducale Rate it Print