Risotto with Scallops, Pancetta & Spinach

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