Risotto with smoked cheese

4 servings

35 minutes

Recipe by Ruslan Polyakov, chef of the restaurants Remy Kitchen Bakery, Pino, cafe Gentle The classic risotto recipe is painted with new colors - the smoked notes of scamorza make the aroma and taste of this dish much brighter. We recommend mastering this recipe - it is very simple, basic, easy to make, but at the same time memorable..

Energy value per serving

• Calories: 939.3
• Proteins: 22.8g
• Fats: 68.1g
• Carbohydrates: 58.1g

Ingredients

• Risotto rice: 280 g
• Dry white wine: 80 ml
• Chicken broth: 400 ml
• Garlic: 15 g
• Shallots: 20 g
• Olive oil: 80 ml
• Salt: 10 g
• Parmesan cheese: 120 g
• Scamorza cheese: 120 g
• Butter: 160 g
• Onion-sibulet: 20 g

Cooking steps

1. Chop garlic and shallots finely, sauté with rice over medium heat. Add wine, evaporate, then add broth. Cook until al dente.

   Required ingredients:

   • Garlic: 15 g
   • Shallots: 20 g
   • Risotto rice: 280 g
   • Dry white wine: 80 ml
   • Chicken broth: 400 ml

2. Grate Parmesan and smoked scamorza on a fine grater. Slice part of the scamorza for decoration.

   Required ingredients:

   • Parmesan cheese: 120 g
   • Scamorza cheese: 120 g

3. Chop the green onion finely.

   Required ingredients:

   • Onion-sibulet: 20 g

4. When the rice is almost ready, add grated parmesan and scamorza, butter, chives, and stir with a spatula.

   Required ingredients:

   • Parmesan cheese: 120 g
   • Scamorza cheese: 120 g
   • Butter: 160 g
   • Onion-sibulet: 20 g

5. Serve the cooked risotto on a plate and garnish with slices of scamorza.

   Required ingredients:

   • Scamorza cheese: 120 g