Ingredients
- 1 lb. Italian Sausage
- 1/2 cup Panko Bread Crumbs
- 2/3 cup Parmigiano-Reggiano, finely grated
- 1/4 cup Parsley, finely chopped
- 1 Large Egg
- 4 Cloves Garlic, finely chipped
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 4 cups Chicken Broth
- 2 cups Water
- 2 Tbsp. Extra Virgin Olive-Oil
- 1/4 cup Unsalted Butter
- 1 Medium Sweet Onion, finely chopped
- 3 Stalks Celery, finely chopped
- 1 1/2 cups Riceland Long-Grain Rice
- 3/4 cup Dry White Wine
- 3 cups Packed Fresh Baby Spinach, torn
Preparation
- Preheat oven to broil with rack in middle-lower part of oven.
- Combine pork, panko, 1/3 cup parmigiano-reggiano, parsley, egg, 2 tsp. chopped garlic, salt, and pepper in a bowl, mix well.
- Roll into ~20 meatballs. Place meatballs 1" apart on a broiler-safe baking sheet lined with aluminum foil.
- Broil 6-9 minutes, until brown and cooked through. Set cooked meatballs aside to cool until ready to serve.
- Combine stock and water in a saucepan; bring to a simmer over medium-low heat.
- In another saucepan, heat oil and 2 Tbsp. butter over medium heat. Add onion, celery and remaining chopped garlic. Cook, stirring often, until softened, about 5 minutes.
- Add rice and cook, stirring constantly, until translucent, 1-2 minutes.
- Add wine and cook, stirring often, until almost no liquid remains.
- Add warm stock mixture, 1 cup at a time, stirring constantly until most of the liquid has been absorbed before adding the next cup of broth.
- Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until wilted, about 30 seconds.
- Divide risotto amongst bowls and top with meatballs. Garnish with additional cheese and parsley.