Recipes Dinner Rice Dishes Risotto Italian Wedding Risotto 4.3 (28) 23 Reviews 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. By Justin Chapple Justin Chapple 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 Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 45 mins Total Time: 45 mins Yield: 4 to 6 servings Inspired by the classic soup, this heartier Italian wedding 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 dish in a flash. Remove the risotto from the heat while it's still a little soupy — it will thicken slightly as it rests. Cook Mode (Keep screen awake) Ingredients 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 Diana Chistruga Gather the ingredients. Diana Chistruga 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. Diana Chistruga Roll mixture into 20 meatballs (about 2 tablespoons each). Place meatballs 1 inch apart on a broiler-safe baking sheet lined with aluminum foil. Diana Chistruga Broil until browned and cooked through, 6 to 9 minutes. Set cooked meatballs aside at room temperature until ready to serve. Diana Chistruga Combine stock and 2 cups water in a medium saucepan; bring to a simmer over medium. Reduce heat to medium-low. Diana Chistruga 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. Diana Chistruga Add rice and cook, stirring constantly, until translucent, 1 to 2 minutes. Diana Chistruga Add wine and cook, stirring often, until almost completely reduced, 1 to 2 minutes. Diana Chistruga Add 1 cup warm stock mixture and cook, stirring constantly, until most of the liquid has been absorbed. Diana Chistruga 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. Diana Chistruga Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds. Diana Chistruga Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and pepper. Make ahead Uncooked meatballs can be frozen for up to 2 months. Place on a rimmed baking sheet; freeze for 2 hours. Transfer to a freezer bag. Let thaw before broiling. Suggested pairing Herbal, red-fruited Chianti Classico: Ruffino Riserva Ducale Originally appeared: February 2022 Rate It Print