Mouthwatering Gluten-Free Italian Lunch: Seafood Risotto with Aromatic Pancetta

Allergens

Shellfish (shrimp and scallops)

Ingredients

• 1 cup Arborio rice (gluten
• free)
• 3 cups gluten
• free chicken or vegetable broth, warmed
• 8 oz shrimp, peeled and deveined
• 8 oz scallops, rinsed and patted dry
• 2 oz pancetta, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese (gluten
• free)
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from pan and set aside.
2. In the same pan, add onion and garlic, cooking until softened, about 3 4 minutes.
3. Stir in the Arborio rice, coating it with the onion and garlic mixture. Cook for 1 minute.
4. Pour in the white wine, stirring constantly until absorbed.
5. Add the warmed broth, 1 cup at a time, allowing each addition to be fully absorbed before adding more. Continue this process for about 20 minutes or until rice is creamy and tender.
6. Season with salt and pepper, then gently fold in the shrimp and scallops. Cook until seafood is opaque and cooked through.
7. Remove from heat and stir in the Parmesan cheese and butter until fully incorporated.
8. To serve, spoon the risotto into bowls, topping with crispy pancetta and a sprinkle of fresh parsley.

Chef’s Insight

To achieve the perfect al dente texture in the Arborio rice, keep an eye on it as it cooks, adjusting cooking times as needed.

Notes

To elevate the aroma and flavor, add a pinch of saffron to the white wine before cooking.