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
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vialone rice 300 grams
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pancetta 100 grams smoked
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scamorza cheese 150 grams smoked and diced
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stock as needed
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salt
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pepper
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shallots a shallot
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butter as needed
Start shopping
Smoked Caciocavallo
Sagne ncannulate of wheat
Bread of Altamura (DOP) 1kg
“Conserva mara” traditional spreadable cream
Fig jam with orange peel
Senatore Cappelli Durum Wheat orecchiette
Tria of wheat Senatore Cappelli
Gift Box ANDRIA
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.
Step by step
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Melt the butter in a pan, then add the shallot
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Add some bacon
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Add your rice and toast
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Simmer with white wine, then add a stock ladle
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A couple of minutes before it's cooked, add the scamorza cheese
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Serve hot
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