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..
1
Chop garlic and shallots finely, sauté with rice over medium heat. Add wine, evaporate, then add broth. Cook until al dente.
- Garlic: 15 g
- Shallot: 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.
- Parmesan (Parmigiano Reggiano): 120 g
- Scamorza cheese: 120 g
3
Chop the green onion finely.
- Chives (ciboulette): 20 g
4
When the rice is almost ready, add grated parmesan and scamorza, butter, chives, and stir with a spatula.
- Parmesan (Parmigiano Reggiano): 120 g
- Scamorza cheese: 120 g
- Butter: 160 g
- Chives (ciboulette): 20 g
5
Serve the cooked risotto on a plate and garnish with slices of scamorza.
- Scamorza cheese: 120 g
