Smoked risotto

When the weather starts to get cold and windy, we enjoy some warm and savory dishes to warm up body and mind. This is the ideal recipe for autumn or winter and, why not, for Christmas. A creamy, irresistible and festive risotto with bacon and scamorza. Ready to learn how to make it!

Ingredients

  • vialone rice 300 grams
  • pancetta 100 grams smoked
  • scamorza cheese 150 grams smoked and diced
  • stock as needed
  • salt
  • pepper
  • shallots a shallot
  • butter as needed

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Smoked Caciocavallo

Smoked Caciocavallo

Half prickly pear table illumination

Half prickly pear table illumination

101, Apulian rosé wine

101, Apulian rosé wine

Wheat macaroni

Wheat macaroni

24 cm pottery dinner plate

24 cm pottery dinner plate

1 kg Barley Apulian Bread Frisa

1 kg Barley Apulian Bread Frisa

Apulian Focaccia

Apulian Focaccia

Little pottery bowl Brown

Little pottery bowl Brown

Information
20 minutes Total time
14 minutes Active time
Serves 4 persons
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Preparation

Mince the shallot and stir fry it in the butter. Add bacon and pan fry. Add your rice and toast it. Simmer with white wine, then add a ladle of hot stock. As far as your rice absorbs the stock, go on addin more and more stock ladles until it's almost cooked. Two minutes before the complete cooking of your rice, add your diced scamorza, a pinch of salt and, if you like it, a pinch of pepper.

Tips
A good red wine is perfect to pair with this risotto
Trivia
The starch naturally released by rice conveys to the risotto a velvet and creamy aspect.

Step by step

**Click on the photos to access full step by step!