Recipe Overview
This rich and refined risotto brings together the savory depth of crispy pancetta and the sweet delicacy of grilled sea scallops. Built on Carnaroli rice and finished in classic all’onda style, it is a luxurious dish suited for an elegant Tuscan menu, a refined seafood tasting, or a premium restaurant feature.
Ingredients
- 450 g Carnaroli rice
- 150 g diced pancetta
- 450 g U-10 sea scallops, cleaned and dried
- 80 g fresh shallots, finely chopped
- 960 ml hot fish fumet
- 30 g chopped Italian parsley
- 30 ml extra virgin olive oil, plus extra for grilling
- Sea salt and white pepper, to taste
- Small knob of butter, optional, for finishing
Preparation
- Warm the extra virgin olive oil in a wide risotto pan over medium heat. Add the finely chopped shallots and sweat gently until soft and translucent without letting them color.
- Add the diced pancetta and cook until it renders its fat and becomes lightly crisp, stirring so it browns evenly and perfumes the base.
- Add the Carnaroli rice and toast for 1 to 2 minutes, coating every grain in the aromatic fat until the edges turn slightly translucent.
- Begin adding the hot fish fumet one ladle at a time, stirring frequently. Let each addition absorb before adding the next, keeping the risotto at a gentle simmer.
- While the rice cooks, lightly oil the scallops and season with sea salt and white pepper. Grill or sear in a very hot pan for about 1 to 2 minutes per side until golden outside and just opaque in the center.
- When the rice is nearly al dente and creamy, remove from the heat. Add a little extra fumet if needed so the risotto flows softly on the plate in classic all’onda texture.
- Finish with most of the chopped parsley and the optional knob of butter. Taste and adjust the seasoning with sea salt and white pepper.
- Fold part of the scallops into the risotto, reserving several for garnish. Let the risotto rest for 1 minute off the heat.
- Spoon into warm shallow bowls, top with the reserved grilled scallops, drizzle with extra virgin olive oil, and finish with the remaining parsley. Serve immediately.
History & Tradition
Risotto reflects the northern Italian mastery of rice cookery, where patience, stock control, and texture determine the quality of the final dish. This version leans into a more contemporary fine-dining style by pairing land and sea: the savory richness of pancetta with the delicacy of scallops. The result is still faithful to Italian technique while presenting a luxurious modern restaurant expression.
Explore more on the culture of handmade pasta and Italian culinary tradition in the Tuscany Cuisine journal: Flour & Water Pasta Journal .