The smoked cheese.
adapted from Giallo Afferano
2 Tablespoons extra-virgin olive oil
1 sweet onion, chopped
50 grams smoked pancetta, diced
320 grams Carnaroli rice (or other risotto rice)
1 liter vegetable or chicken broth, plus 1-2 cups hot water
100 grams smoked Scamorza cheese, or other smoked cheese, cut into small cubes
black pepper, to taste
salt, to taste
1. In a medium saucepan, heat broth over medium-low until hot. Meanwhile, in a large pot, cook the onions with the olive oil and butter. Cook for a few minutes over medium heat, and then add the pancetta. Let it brown a few minutes.
2. Add the rice, toast it for a few minutes, stirring frequently to prevent it from sticking, then add 2-3 ladles of the hot broth. Continue cooking for 15 minutes, adding some broth every time the rice starts to dry out. When you run out of broth, you can use hot water. Cook until rice is creamy and tender. When the rice is tender enough for your liking, turn off the heat.
3. Add the cubed cheese to the risotto, add salt and pepper, then stir to mix all the ingredients. Your smoked risotto is ready: serve while hot.
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