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Pea, Pancetta Risotto and Scallops

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Ingredients
  

  • 1/2 yellow onion sweet , medium size
  • 2 tbsp olive oil
  • cracked black pepper to taste
  • 2 cups arborio rice
  • 32 oz beef broth
  • 1 cup water
  • 1 cup white wine dry
  • 1.5 cups peas fresh or frozen
  • pancetta however much you want!
  • 1 tbsp butter unsalted
  • 3 oz parmesean cheese shredded
  • 2 doz scallops approx
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar

Instructions
 

Risotto

  • Gather all of your ingredients and equipment together so you have less time leaving your risotto while stirring. Dice your onion.
  • In a separate sauce pan, heat together your broth and water. If you don't have quite that much broth, you can add extra water. Bring to a simmer and leave over low heat.
  • Add olive oil and your cracked pepper to a dutch oven and cook your onion until soft. Add in the rice and about 1/2 cup of your broth mixture. Stir together well until the liquid is almost completely absorbed.
  • Add the remaining broth mixture about 1/2 cup at
    a time, stirring constantly and waiting each time for the broth to absorb. This
    takes approx 30 minutes.
  • Once you have used up all of your broth, add in your wine and stir just like before, until absorbed. Here you can also add your peas and pancetta.
  • Add your butter and parmesean cheese and mix together.

Scallops

  • Pat scallops dry with a paper towel. Sprinkle the tops with salt and pepper.
  • Heat a non-stick pan to medium-high heat. Add the scallops, careful not to overcrowd. You can do in batches if you need to. Cook for 3 minutes and then flip over.
  • Cook for another 2 minutes and remove from heat.
  • Mix your honey and balsamic vinegar together and drizzle on top. Serve scallops and risotto immediately to keep the temperate and texture. ~Enjoy!