Smoked risotto

Ingredients

• 400 gCarnaroli rice
• 100 gsmoked scamorza
• 60 gbutter
• 1 litrestock made with a stock cube
• 100 gporcini mushrooms in oil
• ½onion
• ½ glassdry white wine
• 1 handfulchopped parsley
• 2 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Drain the mushrooms

   Leave the porcini mushrooms to drain in a sieve, then cut them into pieces.

2. 2

   Soften the onion

   Heat 2 tablespoons of olive oil in a non-stick frying pan and gently fry the onion.

3. 3

   Toast the rice

   Add the rice and toast it for a couple of minutes.

4. 4

   Add the wine

   Pour in the wine and let it evaporate.

5. 5

   Add the stock

   Cook the rice, adding hot stock a little at a time.

6. 6

   Cook the risotto

   Stir thoroughly and cook for about 15 minutes.

7. 7

   Add the finishing ingredients

   Add half the mushrooms, the diced scamorza, the butter, a little salt and the pepper.

8. 8

   Finish and garnish

   Continue cooking the smoked risotto until done, then garnish it with pieces of mushroom.

What is smoked risotto?

Risotto is a northern Italian rice dish, cooked gradually with stock until the grains are tender and the mixture is creamy. This version takes its smoky character from scamorza, a stretched-curd cheese that melts into the rice.

Carnaroli rice holds its shape well as it cooks, while porcini add earthy depth. The combination makes this a hearty variation on a classic risotto method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 10g protein, 62g carbs, 15g fat.

Most of the carbohydrates come from the rice, while the butter, olive oil and scamorza provide much of the fat. The rice, cheese and stock contribute protein, though this remains a rice-led dish. Serve it with a green salad or vegetables to add freshness and round out the plate.

Choosing the ingredients

Rice: Carnaroli is well suited to risotto because its grains stay distinct while releasing starch into the cooking liquid.

Cheese and mushrooms: Smoked scamorza brings a rich, savoury note, and porcini add an earthy contrast. Drain the mushrooms before using them so their oil does not dominate the dish.

Build flavour in the pan

Onion: Fry it gently in the olive oil until softened, without letting it brown heavily. This gives the rice a savoury base.

Toasting: Stir the rice in the pan for a couple of minutes before adding wine. This brief step warms the grains and helps them keep their shape during cooking.

Wine: Let the wine evaporate before adding stock, so its sharpness does not linger in the finished risotto.

Add stock gradually

Hot stock: Keep the stock hot and add it a little at a time as the rice cooks. This helps maintain an even simmer and gives you control over the final texture.

Stirring: Stir thoroughly as directed, especially after each addition, so the rice cooks evenly and does not catch on the pan.

Check the texture

Timing: The method gives about 15 minutes of cooking after the stock is added, but use the rice as your guide as well. It should be tender with a slight bite rather than soft all the way through.

Finish: Add the scamorza, butter and mushrooms near the end, then continue cooking until the rice is done and the cheese has started to melt into it.

Serving the risotto

Serve it as soon as it is ready, while the cheese is warm and the rice is creamy. Scatter the reserved mushroom pieces over the top as the recipe suggests.

A crisp green salad or simply cooked vegetables make a fresh counterpoint to the buttery rice and smoked cheese.

Recipe notes & tips

• Warm the stock before adding it to the rice.
• Drain the porcini well so their oil does not make the risotto greasy.
• Dice the scamorza evenly so it melts into the rice at a similar pace.
• Add salt cautiously because stock cubes and cheese can both be salty.
• Keep the rice at a steady simmer as it cooks.

Variations

• Extra herbs: Stir in some of the chopped parsley before serving.
• More mushrooms: Add extra drained porcini for a stronger earthy flavour.
• Milder cheese: Use plain scamorza if you want less smoke.
• Vegetable side: Serve with steamed greens for a fresh contrast.
• Pepper finish: Add a little extra black pepper at the table.

Common mistakes to avoid

• Adding cold stock: It can interrupt the simmer; heat the stock before using it.
• Pouring in all the stock at once: Add it gradually so the rice cooks evenly.
• Over-salting: Stock and cheese can be salty; season lightly and taste near the end.
• Skipping the rice toast: Toast it for a couple of minutes as directed before adding wine.
• Overcooking the rice: Check it as it cooks and stop when it is tender with a slight bite.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat in a pan with a splash of water or stock, stirring until hot throughout; the texture will be less creamy than when freshly made.

Frequently asked questions