Sun-dried Tomatoes / Spinach / Corn / Pancetta / Portobello Mushroom / Sea Scallops / Crabmeat Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   Cook the Pancetta

   In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent. Add the diced portobello mushrooms and cook until softened.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

6. 6

   Incorporate Other Ingredients

   After about 15 minutes, stir in the sun-dried tomatoes, corn, and spinach. Continue to add broth until the rice is creamy and al dente, about 20 minutes total cooking time.

7. 7

   Finish with Seafood

   Gently fold in the sea scallops and crabmeat in the last 5 minutes of cooking. Stir in the cooked pancetta and grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Remove from heat and let it rest for a couple of minutes. Serve warm, garnished with additional Parmesan if desired.