Risotto with scallops, bacon, and spinach

By tlshinnick

Ingredients

• 2 Tbs extra virgin olive oil
• 4 oz bacon diced small
• 1 small onion diced small
• 2 cups Arborio rice
• 1/2 cups chardonnay
• 1 qt low salt chicken broth
• 1 lb scallops
• 7 oz baby spinach washed coarsely chopped
• 1 cup grated Parmigiano-Reggiano, more for topping
• Salt/Pepper to taste

Preparation

Step 1

In a 5-6 qt Dutch oven heat the oil over medium heat. Add the bacon and cook, stirring occasionally (4-6 minutes) add in the onion another (4-6 minutes) until soft
Stir in the rice until well coated with the contents of the dutch oven. Add the wine and cook until absorbed, stirring constantly (1 min)
Add 1 cup of broth and cook stirring constantly until absorbed (3 minutes)
Continue adding broth 1 cup at a time, stirring frequently until all is absorbed (20-25 minutes total)
Add 1 cup of water and continue to cook until the rice is just barely done (3-5 more minutes)
Add the scallops and the spinach and cook stirring constantly until the scallops are cooked and spinach wilts. (about 5 min longer)
Stir in the cheese and season to taste with salt and pepper.