Smoked Risotto

17/11/2023

Smoked risotto is a dish full of flavor and nuances thanks to the use of ingredients that give it that characteristic smoky aftertaste. Here’s how to prepare it:

Ingredients

320 g of risotto rice (such as Arborio or Carnaroli)
1 liter of vegetable or chicken broth, preferably hot
1 medium white onion, finely chopped
150 ml of dry white wine
80 g of smoked cheese (like smoked scamorza), cut into cubes
2 tablespoons of extra virgin olive oil
2 tablespoons of butter
Salt and freshly ground black pepper
Wood chips or smoking wood (if you want to smoke directly at home)
Smoker (optional)

Preparation

Start by preparing the basic risotto. Heat the oil and half of the butter in a wide pot over medium heat. Add the chopped onion and fry until it becomes translucent.
Add the rice and toast the grains for a couple of minutes, until they become shiny. This step is crucial to seal the grains and allow them to absorb the flavors.
Deglaze with the white wine and wait for the alcohol to evaporate before starting to add the broth.
Add the broth in ladles, waiting for the rice to absorb almost all the liquid before adding the next ladle. Stir frequently.
If you have a home smoker, you can smoke the broth before starting the preparation of the risotto, to intensify the smoky flavor.
Once the rice is cooked al dente (which should take about 18 minutes), add the smoked cheese and the rest of the butter, mix well to create a creamy texture.
Adjust with salt and pepper and serve immediately, with a sprinkling of grated smoked cheese on top, if desired.

Note: In the absence of smoking equipment, it is possible to use pre-smoked ingredients, like smoked scamorza or the addition of a hint of liquid smoke, to give the risotto that touch of smoky flavor.

Curiosity

The smoking method has ancient origins and was used both to flavor and to preserve food. Today, smoking is sought after especially for the unique aromatic notes it can add to dishes, as in this case with the risotto.