Risotto with Scallops, Pancetta & Spinach

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

2 Tbs. extra-virgin olive oil
4 oz. pancetta, cut into small dice
1 small onion, cut into small dice
2 cups arborio rice
1/2 cup dry vermouth
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.

photo: Scott Phillips
From Fine Cooking 91, pp. 86a
January 16, 2008

user reviews

Rate this Recipe
by HBcook, 1/22/2009Good but rich! I used all chicken broth and no water.
by domiano5, 1/9/2009I've made this a few times-excellent every time. My seem time consuming, but it actually goes pretty quickly.
by sjkaplan, 12/13/2008
by atlgal27, 10/27/2008Turned out perfect! I added mushrooms to the recipe at the beginning with the onions, and used 1/2 scallops and 1/2 shrimp which were nice additions.