by EMERSON SLOANE
This flavorful summery Sunday dinner idea looks deceptively complex but is cooked in one pot and is easy to prepare. Serves 4-5 and is 390 calories per serving. Perfection! Serve this with a fruity and strong-bodied Sauvignon Blanc.
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.
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