Smoked Risotto Recipe
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked Pancetta | 50g |
| Smoked Scamorza Cheese | 100g |
| Vegetable Broth | 1 liter |
| Butter | 20g |
| Fresh Spring Onions | 2 |
| Black Pepper | To taste |
| Carnaroli Rice | 320g |
| Extra Virgin Olive Oil | 2 tbsp |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 15g |
| Carbohydrates | 60g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 800mg |
Instructions
Step 1: Begin by preparing the fresh spring onions. Clean and finely chop them, ensuring they are well-prepared for the risotto. Set them aside for the next step.
Step 2: In a large skillet or wide pan, heat the olive oil and butter over low heat. Add the chopped spring onions and sauté them gently until they become soft and translucent, releasing their mild, sweet aroma. This usually takes about 3-4 minutes. Be sure not to let them brown.
Step 3: While the onions are cooking, cut the smoked pancetta into small cubes or strips. Once the onions are softened, add the pancetta to the pan. Let the pancetta cook until it becomes crispy and releases its smoky flavor. Stir occasionally to ensure it doesn’t burn.
Step 4: Once the pancetta is cooked to your liking, add the Carnaroli rice to the pan. Stir the rice into the pancetta and onion mixture for 2-3 minutes. This helps toast the rice slightly, enhancing its flavor and preparing it for the next step.
Step 5: Gradually add 2-3 ladles of vegetable broth to the pan, ensuring the rice is well-covered. Stir occasionally and allow the broth to be absorbed by the rice. Continue adding more broth as the rice absorbs it, stirring frequently to prevent the rice from sticking to the bottom of the pan.
Step 6: Let the risotto cook for about 15 minutes, checking the rice’s doneness. If necessary, add more broth until the rice is tender but still slightly al dente. The process of adding the broth gradually is crucial for achieving the creamy texture that risotto is known for.
Step 7: While the rice is cooking, dice the smoked scamorza cheese into small cubes. Once the risotto is nearly done, and the rice has absorbed most of the broth, add the diced scamorza cheese. Stir well to allow the cheese to melt and combine with the rice, creating a rich and smoky flavor throughout.
Step 8: Taste the risotto and adjust the seasoning with salt and freshly ground black pepper to your liking. Stir again to ensure everything is well-mixed.
Step 9: Serve the smoked risotto immediately, while it is still hot and creamy. Plate it generously and enjoy the comforting, smoky flavors of this hearty dish.
This smoked risotto is a delightful blend of savory pancetta, creamy scamorza cheese, and rich vegetable broth, offering a perfect balance of textures and flavors. Whether for a family dinner or a special occasion, this dish will surely impress with its comforting richness and smoky undertones.
