Italian Wedding Risotto

• servings: 4
• total time: 45 minutes

Ingredients

1 pound ground beef

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

Gather the ingredients.

Preheat oven to broil with rack 9 inches from heat. Combine beef, 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.