The Scallops and Pancetta add a lovely dimension to this dish
Serves : 2
Prep Time: 15 minutes
Cooking Time : 45 minutes
1 onion, diced
1 carrot, diced
1/2 leek, diced
4 rashers pancetta
Knob of butter
Sea salt and black pepper
Melt a knob of butter in a large pot.
Cook the onions in the pot for a few minutes until softened.
Dice 2 rashers of pancetta and add to the pot and cook for a few minutes.
Add the leeks and carrots and cook for a few minutes.
Add the rice and cook for a minute or two.
Add some chicken stock and let it be soaked up by the rice, stirring occasional.
Repeat until rice is cooked.
Add peas near the end of the cooking.
Grate some parmesan cheese in the risotto and stir.
Taste and season.
Fry the other 2 rashers of pancetta in oil, until crisp.
Add sea salt to both sides of the scallop, and pat with kitchen paper, to remove moisture.
Fry the scallops, one minute on each side.