Smoky Scamorza and Zucchini Risotto

Creamy Zucchini and Smoked Scamorza Risotto
Category: Main Course
Serves: 4

A velvety, savory dish with the fresh taste of zucchini, the creaminess of smoked scamorza cheese, and the perfect balance of herbs and seasonings. This zucchini and scamorza risotto is a simple yet elegant meal that combines the earthy, mild flavor of zucchini with the rich, smoky taste of scamorza, creating a comforting dish that’s ideal for any occasion.

Ingredients:

Instructions:

1. Prepare the Broth:
   Begin by preparing the vegetable broth and keep it warm on the stove to ensure it’s hot when needed for the risotto.

2. Prepare the Vegetables:
   While the broth is heating, take the zucchini and slice them into thin rounds. Also, thinly slice the fresh spring onion (scallion). Set both aside for later use.

3. Sauté the Spring Onion:
   In a large pan or saucepan, heat a drizzle of extra virgin olive oil over medium heat. Once hot, add the sliced spring onion and sauté for 2-3 minutes until it becomes soft and fragrant, but not browned.

4. Cook the Zucchini:
   Add the zucchini slices to the pan and season with a pinch of salt. Stir occasionally, allowing the zucchini to cook for about 5 minutes, until they become tender and lightly browned.

5. Toast the Rice:
   Now, add the Carnaroli rice to the pan with the zucchini and onion. Stir the rice into the vegetable mixture for 1-2 minutes, allowing it to lightly toast and absorb the flavors.

6. Add Broth Gradually:
   Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle of broth. Continue this process, stirring gently, until the rice is cooked al dente and the consistency is creamy. This should take about 15-18 minutes.

7. Prepare the Smoked Scamorza:
   While the rice is cooking, cut the smoked scamorza cheese into small cubes. Set aside.

8. Finish the Risotto:
   Once the rice has reached the perfect texture (creamy and al dente), remove the pan from the heat. Stir in the freshly ground black pepper, followed by the cubes of smoked scamorza cheese. The residual heat will melt the cheese, creating a rich and creamy texture.

9. Garnish and Serve:
   Plate the risotto, then sprinkle with freshly chopped parsley for a fresh, herbal note. Drizzle a little extra virgin olive oil over the top for added richness. Serve the risotto immediately while it’s warm and creamy.

Tips:

• Broth Temperature: Make sure the broth stays hot throughout the cooking process. If the broth cools down, it can affect the cooking time of the risotto.
• Rice Texture: Risotto should always be creamy with a slight bite to the rice. If you prefer a more fluid risotto, you can add a little more broth toward the end of the cooking process.
• Alternative Cheeses: If smoked scamorza is unavailable, you can substitute with smoked mozzarella or even a soft, creamy cheese for a milder flavor.

Nutritional Information (Per Serving):

This recipe offers a delightful combination of textures and flavors, making it a perfect choice for a comforting weeknight dinner or an elegant meal to impress guests. Enjoy the creamy risotto with a smoky twist, and savor every bite!