YOU Magazine - January 2023 - Italian Wedding Risotto
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Paul and Sarah Scheper     Paul and Sarah Scheper
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January 2023



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Italian Wedding Risotto

Italian Wedding Risotto

When the weather begins to turn cooler, you may gravitate to comfort food. This recipe gains inspiration from the traditional Italian wedding soup but adds heartier risotto with garlicky meatballs. Consider making a double batch and freezing half so you can have this meal in a flash. This recipe takes approximately 45 minutes to prepare and serves four to six people.

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 garnish
  • 4 cups low-sodium chicken stock or broth
  • 2 cups water
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup unsalted butter
  • 1 medium-sized yellow onion, finely chopped (about 2 cups)
  • 1 medium celery stalk, finely chopped (about 1/3 cup)
  • 1 1/2 cups uncooked Arborio rice
  • 3/4 cup dry white wine
  • 3 cups packed fresh baby spinach, torn

Directions

  1. Place the oven rack 9 inches from the heat, and preheat the oven to broil.
  2. Combine pork, panko, 1/3 cup Parmigiano-Reggiano cheese, parsley, egg, 2 teaspoons chopped garlic, salt, and pepper in a medium bowl. Use your hands to mix gently 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.
  3. Combine stock and 2 cups water in a medium saucepan. Bring to a simmer. Reduce heat to medium-low.
  4. Heat oil and 2 tablespoons butter in a large saucepan over medium heat. Add onion, celery, and remaining chopped garlic. Cook, stirring often, until softened, about 5 minutes.
  5. Add rice, and stir constantly until translucent, 1 to 2 minutes. Add wine, and stir often until almost completely reduced, 1 to 2 minutes. Add 1 cup warm stock mixture, and stir constantly until most of the liquid is absorbed. Add remaining stock mixture, 1 cup at a time, and stir until liquid is absorbed and rice is al dente, about 20 minutes.
  6. Remove from heat. Stir in remaining cheese and 2 tablespoons butter. Stir in spinach, and stir occasionally until just wilted, about 30 seconds. Divide risotto and meatballs among bowls. Drizzle with oil. Garnish with additional cheese, parsley, and pepper.

Source: Foodandwine.com




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