"Smoked" Risotto

I like trying new risotto recipes.  I don't remember how I came across this one, but it's from an Italian recipe website.  I'm glad I tried it.  The recipes uses a smoked cheese, "scamorza", and smoked pancetta for the smoky flavor.  (You could use other smoked cheese.)  The pics are of leftover risotto, which never looks as nice.  But you can re-heat leftovers and make them creamy again by cooking slowly in a small non-stick saucepan and adding liquid, like milk or chicken stock.  It worked out perfectly.  Just stir and add the liquid- it will absorb it quickly and you may need more than you think.  This recipe is in grams.

The smoked cheese.

"Smoked" Risotto

adapted from Giallo Afferano

20 grams butter
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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