Servings: four to five as a main course, eight as a first course.
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.
This was my first risotto cooking experience and we were very pleased. The ingredients were simple and the flavor was great. My husband complimented it at least 5 times during the meal! Yay!
We really enjoyed this and will likely make it again. The scallops were nicely done and we liked that the whole meal was done in one pot. We might, as another reviewer suggested, add mushrooms next time.
Good but rich! I used all chicken broth and no water.
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