Equipment
- Casserole pan
Ingredients
- 50 g Smoked bacon
- 100 g Smoked scamorza
- 1 l Vegetable stock
- 20 g Butter
- 1 Spring onion
- 320 g Carnaroli rice
- 2 tbsp Olive oil Extra virgin
- Black pepper
- Salt
Instructions
- To prepare the smoked risotto, finely chop the spring onions and brown them in a pan on low heat with the extra virgin olive oil and the butter. Chop the smoked bacon into small pieces, add it to the onions and let them brown for a couple of minutes.
- Add the rice and saute' it for a couple of minutes, stirring frequently to prevent sticking Then add 2-3 ladles of vegetable stock. Continue cooking for 15 minutes, adding the stock when the rice dries.
- In the meantime, cut in small pieces the smoked scamorza, and add it to the rice when it's almost done. Add salt and pepper then mix all the ingredients. The risotto is ready!