Risotto with Rosemary and Smoked Scamorza
- 500g Carnaroli Rice
- ½ Onion - finely chopped
- 150g Butter
- 250ml White Wine
- 300g Smoked Provolone
- 5 Rrosemary Sprigs - finely chopped
- 50g Grana Padano
- 3l Vegetable Stock
Heat the stock in a saucepan until barely simmering.
Fry the onions in a large pot, with butter and extra virgin olive oil for five minutes, then add the rice and toast for another five minutes.
Pour in the glass of wine and stir until evaporated.
Add a ladleful of simmering stock and stir constantly. Once the liquid is absorbed, add another ladleful and continue for 15 to 20 minutes. Make sure the rice always has a soft porridge-like consistency.
After 15 minutes, start tasting the rice and when it is nice and "al dente" add in the smoked scamorza and the rosemary.
Add the Grana Padano and butter, whisking vigorously to make it nice and creamy.
Add a little more stock, if necessary, to ensure the risotto is "all’onde" - soft like a wave - and serve it with a drizzle of extra virgin olive oil on top and more Grana Padano.