Meatball Risotto

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.

1 pound ground pork

½ cup panko

1 ½ ounces Parmigiano-Reggiano cheese, finely grated with a Microplane (about ⅔ 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 ⅓ cup)

1 ½ cups uncooked arborio rice (about 10 ½ ounces)

¾ cup dry white wine

3 cups packed fresh baby spinach (about 3 ounces), torn

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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