Italian Wedding Risotto

My husband loves risotto! I have made dozens - this was the recipe he choose for Valentine's Day. Honestly, I read the reviews and don't get it. The only change I made in the entire recipe was to use good quality bone broth for the chicken stock. It was delicious, flavorful, creamy and decadent.

Risotto was kind of bland and meatballs too hard. Will not make again.

1. 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. 2. Roll mixture into 20 meatballs (about 2 tablespoons each). Place meatballs 1 inch apart on a broiler-safe baking sheet lined with aluminum foil. 3. Broil until browned and cooked through, 6 to 9 minutes. Set cooked meatballs aside at room temperature until ready to serve. 4. Combine stock and 2 cups water in a medium saucepan; bring to a simmer over medium. Reduce heat to medium-low. 5. 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. 6. Add rice and cook, stirring constantly, until translucent, 1 to 2 minutes. 7. Add wine and cook, stirring often, until almost completely reduced, 1 to 2 minutes. 8. Add 1 cup warm stock mixture and cook, stirring constantly, until most of the liquid has been absorbed. 9. 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. 10. Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds. 11. Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and pepper.