Italian Wedding Risotto
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
