Zucchini and Scamorza Risotto

Absolutely! Risotto with zucchini and scamorza is a wonderful dish, with a fusion of delicate and stringy flavors. Here’s a recipe you can follow:

Ingredients

• 320 g of risotto rice (Arborio, Carnaroli, or Vialone Nano)
• 2-3 medium zucchinis
• 200 g of smoked scamorza cheese
• 1 liter of vegetable broth
• 1 small white onion
• ½ glass of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Butter (for creaming, optional)
• Chives for garnish (optional)

Preparation

1. Start by dicing the zucchini and thinly slicing the onion. Separately, keep the vegetable broth hot and ready.
2. In a large pot, sauté the onion with extra virgin olive oil until it becomes translucent. Add the diced zucchini and cook until they start to soften.
3. Add the rice to the pot with the zucchini and onion, toast it for a couple of minutes until it becomes translucent. Deglaze with the white wine and let the alcohol evaporate.
4. Begin to add the vegetable broth, one ladle at a time, ensuring the rice absorbs the liquid before adding the next one. Keep the flame at medium intensity and continue stirring.
5. When the rice is almost al dente, add the smoked scamorza cheese, cut into cubes, and mix well to melt and combine with the risotto.
6. If you desire a creamier texture, you can cream the risotto with a knob of butter and/or some grated Parmesan cheese. Adjust with salt and pepper.
7. Turn off the heat and let the risotto rest covered for a minute before serving.
8. Garnish with chopped chives to add a touch of color and freshness.

Curiosity

Risotto is an extremely versatile Italian dish, and each regional or family variation can lead to unique flavor discoveries. Smoked scamorza cheese, with its characteristic aroma, enriches the dish by giving it a rustic and enveloping note.

I hope you enjoy this recipe and that it brings a taste of Italy into your kitchen!