Risotto with Scallops, Pancetta & Spinach

Risotto with Scallops, Pancetta & Spinach
Photo by Scott Phillips


  • 4 oz. pancetta, cut into small dice
  • 1 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  • 2 cups arborio rice
  • 1 lb. all-natural “dry” bay scallops
  • 7 oz. baby spinach, washed, spun dry, and coarsely chopped
  • Kosher salt and freshly ground black pepper
  • ½ cup dry vermouth
  • + 3 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • 1 quart lower-salt chicken broth, heated
    • 1 small onion, cut into small dice

Heat the oil over medium heat. Add the pancetta and cook, stirring occasionally, until golden, 4 to 6 minutes. Add the onion and continue to cook, stirring occasionally, until soft, 4 to 6 minutes longer. Stir in the rice until well coated with fat. Add the vermouth and cook, stirring constantly ...

View full recipe at Fine Cooking


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