For ➍ (as a main course) ➑ (as a first course)2 tbs extra-virgin olive oil
120 g pancetta, cut into small dice
1 small onion, cut into small dice
350 g arborio rice
10 cl dry vermouth
25 cl chicken broth, heated
500 g dry bay scallops
200 g baby spinach, washed, spun dry & coarsely chopped
80 g freshly grated Parmigiano, more for sprinkling
salt & freshly ground black pepper
Heat the oil over medium heat. Add the pancetta and cook, stirring occasionally, until golden, 4 to 6 mi. Add the onion and continue to cook, stirring occasionally, until soft, 4 to 6 m longer.
Stir in the rice until well coated with fat. Add the vermouth and cook, stirring constantly until absorbed, about 1 m. Add 1 cup of broth and cook, stirring constantly, until nearly absorbed, about 3 m. Continue adding the broth 10 cl at a time, stirring very frequently until each addition is absorbed, 20 to 25 m total. Add 10 cl of water and continue to cook, stirring frequently, until the rice is just barely done, 3 to 5 m 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 m longer. Stir in the Parmigiano and season to taste with salt.
Serve immediately, sprinkling each portion with a little Parmigiano and a grind or 2 of pepper.
Stir in the rice until well coated with fat. Add the vermouth and cook, stirring constantly until absorbed, about 1 m. Add 1 cup of broth and cook, stirring constantly, until nearly absorbed, about 3 m. Continue adding the broth 10 cl at a time, stirring very frequently until each addition is absorbed, 20 to 25 m total. Add 10 cl of water and continue to cook, stirring frequently, until the rice is just barely done, 3 to 5 m 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 m longer. Stir in the Parmigiano and season to taste with salt.
Serve immediately, sprinkling each portion with a little Parmigiano and a grind or 2 of pepper.
Read tip on cooking scallops. Read tip on cooking rissoto.
