Ingredients:
2 tbsp extra-virgin olive oil
4 oz. pancetta, cut into small dice
1 small onion, cut into small dice
2 cups Arborio rice
½ cup dry vermouth
1 quart lower-salt chicken broth, heated
1 lb. all-natural “dry” bay scallops
7 oz. baby spinach, washed, spun dry, and coarsely chopped
1 cup freshly grated Parmigiano-Reggiano; more for sprinkling
Kosher salt and freshly ground black pepper

In a 5- to 6-quart Dutch oven, heat the oil over medium heat.  Add the pancetta and cook, stirring occasionally, until golden, 4 to 6 minutes.  Add the onion and continue to cook, stirring occasionally, until soft, 4 to 6 minutes longer.

Stir in the rice until well coated with fat.  Add the vermouth and cook, stirring constantly until absorbed, about 1 minute.  Add 1 cup of broth and cook, stirring constantly until absorbed, about 3 minutes.  Continue adding the broth 1 cup at a time, stirring very frequently until each addition is absorbed, 20 to 25 minutes total.  Add 1 cup of water and continue to cook, stirring frequently, until the rice is just barely done, 3 to 5 minutes more.

Add the scallops and spinach and cook, stirring constantly, until the scallops are just cooked, the spinach wilts, and the rice is mostly tender, with a little chew at the center, about 5 minutes longer.  Stir in the Parmigiano and season to taste with salt.  Serve immediately, sprinkling each portion with a little Parmigiano and a grind or two of pepper.