Rice with Potatoes and Scamorza

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

Ingredients

• 320 g of rice (preferably carnaroli or arborio)
• 2 medium potatoes
• 200 g of smoked scamorza
• 1 liter of vegetable broth (or as needed)
• 1 small onion
• 60 g of butter
• Salt and pepper to taste
• Grated Parmesan (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 translucent.
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 together with the potatoes and onion until the grains become slightly translucent.
5. Start adding the hot vegetable broth, one ladle at a time, and continue stirring. Keep the heat on 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 cut into cubes and stir well to melt it, mixing everything together.
7. Adjust salt and pepper to taste. If you like, you can also add a grating of 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 finish.
9. Stir well to incorporate the butter, then serve the risotto hot.

Trivia

The rice with potatoes and scamorza is a homemade and rustic variant 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 like mushrooms, pancetta or seasonal vegetables.