Apple cider, pancetta and onion risotto with seared sea scallops

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 ounces diced pancetta
• 1 cup arborio rice
• 2 cups apple cider
• 2 cups water
• salt to taste

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Preparation

• Pour the apple cider and water into medium saucepan and set over medium-low heat.
• In a large skillet, heat the oil and saute the onion and pancetta together until they start to caramelize.
• Add the rice and stir until it begins to toast. Slowly add the cider/water liquid to the rice mixture, one ladle at a time, stirring well and adding more liquid only when the rice soaks up most of what is already in the skillet.
• Continue this process, stirring constantly, until the apple cider/water mixture is gone and rice is tender.
  
• Serve with seared scallops or your choice of protein.

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