Risotto with Scallops, Pancetta & Spinach

Risotto with Scallops, Pancetta & Spinach
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network