Risotto w/ Scallops, Pancetta & Spinach

iVillage Member
Registered: 04-01-2004
Risotto w/ Scallops, Pancetta & Spinach
1
Mon, 02-11-2008 - 11:55am



Risotto with Scallops, Pancetta & Spinach

   






 
 

Risotto with Scallops, Pancetta & Spinach
 
 




2 Tbs. extra-virgin olive oil
4 oz. pancetta, cut into small dice (I used prosciutto)
1 small onion, cut into small dice
2 cups arborio rice (I used short grain brown rice)
1/2 cup dry vermouth or white wine
1 quart lower-salt chicken broth, heated
1 lb. all-natural “dry” bay scallops
7 oz. baby spinach, washed, spun dry, and coarsely chopped
1 cup freshly grated Parmigiano-Reggiano; more for sprinkling
Kosher salt and freshly ground black pepper





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 until absorbed, about 1 minute. Add 1 cup of broth and cook, stirring constantly, until nearly absorbed, about 3 minutes. Continue adding the broth 1 cup at a time, stirring very frequently until each addition is absorbed, 20 to 25 minutes total. Add 1 cup of water and continue to cook, stirring frequently, until the rice is just barely done, 3 to 5 minutes more.

Add the scallops and spinach and cook, stirring constantly, until the scallops are just cooked, the spinach wilts, and the rice is mostly tender, with a little chew at the center, about 5 minutes longer. Stir in the Parmigiano and season to taste with salt. Serve immediately, sprinkling each portion with a little Parmigiano and a grind or two of pepper.




Serves four to five as a main course, eight as a first course.

Photobucket



Photobucket
iVillage Member
Registered: 08-14-2003
Mon, 02-11-2008 - 12:52pm
This sounds yummy! I love scallops and pancetta together.

Photobucket

Photobucket