Risotto with Smoked Cheese
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
A recipe by John Smith, chef of popular American restaurants. This classic risotto recipe is enhanced with new flavors — the smoky notes of cheese make the aroma and taste of this dish much more vibrant. We recommend mastering this recipe — it's very simple, basic, easy to execute, yet unforgettable.
Ingredients
- Nerone Rice - 9.9 oz
- Dry White Wine - 2 fl oz
- Chicken Broth - 13 fl oz
- Garlic - 0.5 oz
- Shallot - 0.7 oz
- Olive Oil - 2 fl oz
- Salt - 0.4 oz
- Parmesan Cheese - 4.2 oz
- Scamorza Cheese - 4.2 oz
- Butter - 5.6 oz
- Shallot - 0.7 oz
Step by Step guide
Step 1
Finely chop the garlic and shallots, then sauté them over medium heat along with the rice. Add the wine and let it evaporate, then add the broth. Cook until the rice is halfway done — al dente.
Step 2
Grate the Parmesan and smoked scamorza cheese using a fine grater. Slice some of the scamorza for garnish.
Step 3
Finely chop the scallions.
Step 4
When the rice is almost ready, add grated Parmesan and scamorza cheese, butter, chives, and stir with a spatula.
Step 5
Plate the cooked risotto and garnish with slices of scamorza cheese.
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