INGREDIENTS
4 oz
Pancetta
18
Scallops, large
1 clove
Garlic
1 tbsp
Thyme, fresh
1
Yellow onion, medium
4 cups
Chicken broth, low sodium
1/4 cup
Vegetable broth, hot
2 cups
Arborio rice
4 tbsp
Brown sugar, light
3/4 tsp
Cinnamon, ground
1 pinch
Clove, ground
1/4 tsp
Nutmeg, ground
2
Salt and pepper
2 1/4 tbsp
Olive oil, extra virgin
6 tbsp
Butter, unsalted
2 tbsp
Heavy cream
2 tbsp
Mascarpone cheese
1/4 cup
Parmesan cheese, grated