Smoked Risotto Risotto with smoked products is an unusual dish, common in the mountain regions of Italy, or rather in the Dolomites. Historically, this area is famous for its smoked bacon and pancetta. Smoked bacon or pork shanks are also perfect for making this delicious risotto. In Italy, the Scamorz cheese is used to make this risotto. But the Russian smoked cheese is in no way inferior, and, melting, gives a creamy consistency of rice. Undoubtedly this smoked risotto will leave a pleasant aftertaste of the fireplace and winter mountain mood.
Ingredients:- Round-grained rice 240 g
- Onion white 1 pc.
- Salt 1 pinch
- Pepper black ground 1 pinch
- Broth of vegetable 500 ml
- Butter 20 g
- Parmesan cheese 30 g
- Cheese hard smoked 100 g
- Pork steak smoked 120 g
- Olive oil 1 tbsp. l.
- Step 1 To prepare, you will need Arborio or Carnaroli rice, onion, smoked bacon, smoked cheese, Parmesan cheese, cream and olive oil, salt and pepper.
- Step 2 Cut the brisket into small pieces and fry over low heat to give it a taste. Leave aside.
- Step 3 Fry the chopped onion in a small amount of olive oil until it is clear.
- Step 4 Add the rice to the onions and fry, stirring constantly, for 5 minutes.
- Step 5 Pour the rice with broth and simmer with the lid open until the rice is soft. Continue to add broth so that the rice is covered. When the rice is ready, add smoked.
- Step 6 Add chopped smoked cheese, grated Parmesan and butter. Let the cheese melt.
- Step 7 Salt and pepper to taste. Leave to stand for 5 minutes with the lid on. Serve hot.