Risotto con Scamorza e Spumante – How to Make it
Spumante and Scamorza Cheese Risotto
When I am asked to describe Italian cuisine, af first I don’t know where to begin. How could I summarize what I believe it is the best cuisine in the world? But then I get it. Imagine the most simple ingredients and the love for food and culinary traditions combined together to create and prepare the most interesting dishes you could ever taste.
Today’s recipe is undoubtedly one of them: a traditional cheese and a traditional wine become part of the exclusive risotto con scamorza e spumante.
• 350 g rice
• 150 g smoked scamorza cheese
• 1 bottle of Brut Spumante
• 1/2 L salted vegetable broth
• extra virgin olive oil
Heat a few tablespoons of oil in a deep frypan (it is better to use a frypan rather than a saucepan, as the rice has more coverage on the heated pan therefore allowing it to cook better). Once the oil has been heated for a couple of minutes, add the rice. Let it toast for around 35 minutes, then add the entire bottle of champagne. Bring to the boil, continuously stirring for around 10 minutes or until the rice starts top thicken and the liquid evaporates. In the last 5 minutes add the vegetable broth and the smoked scamorza cheese. Make sure to stir continuously with a wooden spoon. Take off the heat before the rice becomes too soft. Let sit for a few minutes, covered. This allows the risotto to become a little thicker and creamier.