Ingredients
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
Fine Cooking
View Full Recipe
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
Description
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter