Risotto with Scallops and Pancetta

Chefs Allison and Nico:

This is one of our favourite risotto recipes.  It always goes down well when we have friends over for dinner!  We hope you enjoy it….

Ingredients (Serves 4): 
4 glasses of rice, best if Carnaroli or Arborio
Vegetable stock as needed
12 Scallops
200g of unsmoked bacon cubes
500g of baby spinach
1 medium sized Onion
Extra virgin olive oil

Chop the onion, pour some oil into a greaseproof pan and cook until the onion turns golden. Add the bacon and cook for another couple of minutes.

Add the rice and toast it, stirring continuously so it doesn’t stick to the pan.

In the meantime prepare the vegetable stock (you can use 1 or 2 stock cubes dissolved in boiling water). Make sure the stock is always boiling hot. Add some stock and keep on stirring for a few more minutes adding more stock so the rice is always covered. After 10minutes or so add the spinach and season with salt and pepper. In the meantime chop the scallops. For perfect al dente risotto cook for about 18 minutes, and add the scallops the last 3-4 minutes of cooking. Add some butter, to “mantecare” the risotto, this is to add a creamy texture. Serve!

Allison and Nico deliver food at Housebites. See their menu and order.

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