Rice with Potatoes and Scamorza

Rice with potatoes and scamorza is a comforting and hearty dish, perfect for a family dinner or a chilly evening. Here is the recipe.

Ingredients

• 320 g of rice (preferably Carnaroli or Arborio)
• 2 medium potatoes
• 200 g of smoked scamorza cheese
• 1 liter of vegetable broth (or as needed)
• 1 small onion
• 60 g of butter
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Extra virgin olive oil

Preparation

1. Start by peeling the potatoes and cutting them into small cubes to ensure even cooking.
2. Finely chop the onion and sauté it in a saucepan with a drizzle of extra virgin olive oil and a knob of butter, until it becomes transparent.
3. Add the potato cubes to the sauté and let them flavor for a few minutes, stirring occasionally.
4. At this point, add the rice to the saucepan and toast it with the potatoes and onion until the grains become slightly transparent.
5. Begin to add the hot vegetable broth, one ladle at a time, and continue stirring. Keep the flame medium and add more broth as the liquid is absorbed.
6. After about 10-15 minutes, when the rice is almost al dente and the potatoes are cooked, add the smoked scamorza cheese cut into cubes and mix well to let it melt, combining everything together.
7. Season with salt and pepper to taste. If you like, you can also add a sprinkle of grated Parmesan to make the dish even more flavorful.
8. Turn off the heat and let the risotto with potatoes and scamorza rest for a couple of minutes with the lid on, after which add a piece of cold butter to cream it.
9. Stir well to amalgamate the butter, then serve the risotto nice and hot.

Trivia

Rice with potatoes and scamorza is a homey and rustic variation of the classic risotto. The smoked scamorza adds a touch of flavor and a stringy texture that makes it particularly satisfying. This dish is also a great way to experiment in the kitchen, as you can enrich it with other ingredients such as mushrooms, bacon, or seasonal vegetables.