Smoked Scamorza Risotto with Lemon & Basil | Mama Florence Cooking School

Creamy Risotto with Smoked Scamorza, Lemon and Basil

This risotto is built on contrast. Smoked Scamorza brings richness and depth, Parmigiano adds savory intensity, while lemon zest and fresh basil keep the dish bright enough that it never feels too heavy. At Mama Florence Cooking School, our method follows the classic risotto rhythm: gently cook the onion, toast the rice, deglaze with white wine, then add hot liquid gradually while stirring until the grains become creamy but remain al dente. Only after the rice comes off the heat are the butter, cheeses, basil, and lemon zest added. The result is creamy, smoky, fresh, and aromatic all at once.

How to Make Smoked Scamorza Risotto

Start by preparing all of the finishing ingredients before the rice goes into the pan. Cube the smoked Scamorza, grate the Parmigiano, chop the onion, slice the basil, and prepare the lemon zest. Keep a separate saucepan of hot water at a gentle simmer. Cook the onion in extra virgin olive oil until translucent, then add the rice and toast it gently until the grains look pearly. Add the white wine and allow it to reduce. Once the wine has evaporated, begin adding hot water one ladleful at a time, stirring regularly and allowing each addition to absorb before adding more. Cook until the rice is al dente, then remove the pan from the heat. Stir in the butter, Parmigiano, smoked Scamorza, basil, and lemon zest. Let the risotto rest for 1 minute, then serve immediately.

Mama’s Secret: Add the Scamorza, Parmigiano, butter, basil, and lemon only after the risotto comes off the heat. That final stage gives the dish its creamy texture while keeping the basil and citrus fresh.

Smoked Scamorza Risotto Ingredients:

• 14 oz Arborio or Carnaroli rice • 7 tablespoons butter • 3½ oz grated Parmigiano • 3½ oz smoked Scamorza cheese • 10 fresh basil leaves • Lemon zest, quantity to confirm • Extra virgin olive oil, as needed • 1 yellow onion • 1 cup dry white wine • Salt, as needed • Freshly ground black pepper, as needed • Hot water, as needed for cooking the risotto

1. Prepare the Ingredients

• Cut the 3½ oz smoked Scamorza into small, even cubes.
• Finely chop the yellow onion.
• Coarsely slice the 10 basil leaves.
• Grate the 3½ oz Parmigiano.
• Prepare the lemon zest and set everything aside.

2. Heat the Water

• Bring a saucepan of water to a gentle boil.
• Reduce the heat enough to keep it hot while you cook the risotto.
• This hot water will be added gradually to the rice.

3. Cook the Onion

• Drizzle extra virgin olive oil into a medium sauté pan.
• Heat until the oil shimmers.
• Add the chopped onion.
• Cook until translucent and just beginning to take on a little color.

4. Toast the Rice

• Add the 14 oz Arborio or Carnaroli rice.
• Toast gently over low heat.
• Stir until the grains become slightly pearly and aromatic.

5. Deglaze with White Wine

• Pour in the 1 cup dry white wine.
• Allow it to bubble and reduce until the wine has mostly evaporated.

6. Cook the Risotto Gradually

• Begin adding the hot water one ladleful at a time.
• Stir regularly.
• Allow the rice to absorb most of the liquid before adding the next ladle.
• Continue this process until the rice is creamy but still al dente.
• Our source method indicates this takes approximately 15 minutes, although the exact timing will depend on the rice and heat level.

7. Remove from the Heat

• Once the rice is al dente, remove the pan from the heat.
• This is the point when the risotto should be enriched and finished.

8. Add the Butter and Cheeses

• Stir in the butter.
• Add the grated Parmigiano and cubed smoked Scamorza.
• Mix until the cheeses begin to melt into the rice.

9. Add Basil and Lemon

• Add the chopped fresh basil.
• Stir in the lemon zest.
• Finish with freshly ground black pepper if desired.
• Mix thoroughly until the risotto becomes smooth and creamy.

10. Rest and Serve

• Allow the risotto to rest for 1 minute.
• Serve immediately while warm and creamy.

Why Carnaroli or Arborio Rice Works for Risotto

Both Carnaroli and Arborio are commonly used for risotto because they release starch as they cook. That starch is what helps create the creamy texture without needing cream. The gradual addition of hot liquid encourages the rice to release starch while still allowing the grains to retain structure. The goal is a risotto that feels creamy around the grains without turning into a soft purée.

Why the Rice Is Toasted First

Toasting the rice before adding liquid helps prepare the grains for cooking. The brief contact with the onion and olive oil gives the rice more flavor and helps it begin absorbing the wine and hot water gradually. The grains should become slightly pearly and aromatic rather than deeply browned.

Why Smoked Scamorza Works in Risotto

Scamorza melts readily, which makes it ideal for finishing a creamy rice dish. The smoked version adds another layer of flavor without requiring meat or heavy seasoning. That richness works especially well here because the lemon zest and basil bring contrast at the end.

Why Lemon Zest Is Added at the End

Lemon zest is aromatic rather than strongly acidic. Adding it after the risotto comes off the heat preserves more of its fragrance and allows it to brighten the smoked cheese without making the dish taste sour. It also avoids adding extra liquid, helping protect the texture of the finished risotto.

Why Fresh Basil Matters

Our recipe specifically calls for fresh basil. Adding it at the end means the herb stays aromatic and green rather than cooking down into the rice. For more on the ingredient itself, our guide to basil in Italian cuisine explores how fresh basil is used across Italian cooking. You can also see basil used as the central ingredient in our Fresh Basil Pesto, where its freshness is paired with nuts, cheese, garlic, and olive oil.

What Is Mantecatura?

The final stage of risotto is often called mantecatura: enriching and emulsifying the rice after it comes off the heat. In our recipe, that is the stage where the butter, Parmigiano, smoked Scamorza, basil, and lemon zest are incorporated. This finishing step brings the creamy cooking liquid and rice together into one cohesive texture. Our method then lets the risotto rest for 1 minute before serving.

The Perfect Bite

The risotto should be creamy enough to move softly across the plate while the rice grains remain al dente. First comes the richness of Parmigiano and melted Scamorza. Then the smokiness of the cheese develops, followed by fresh basil and lemon zest that lift the finish. The best spoonful has all four elements together: creamy rice, smoky cheese, citrus, and basil.

More Italian Recipes to Explore

If you want another dish where technique matters more than a long ingredient list, our Italian Béchamel Sauce is another useful foundational preparation. For something brighter and more herbal, our Fresh Basil Pesto puts basil at the center of the recipe rather than using it as a final aromatic. Our Fresh Egg Tagliatelle is a natural next step if you want to move from rice into fresh pasta. And for a filled Tuscan pasta, our Potato Tortelli explores another dish where texture, filling, and finishing technique all matter.

Learn Italian Cooking in Florence

Risotto is one of those dishes where timing and texture matter as much as the ingredient list. Adding liquid gradually, judging when the grains are al dente, and finishing the rice correctly off the heat are all techniques that become much easier to understand hands-on. At Mama Florence Cooking School, you can explore our Cooking Classes in Florence, including fresh pasta, Tuscan cooking, vegetarian dishes, pesto, gnocchi, and other regional techniques. For a stronger focus on traditional regional cooking, our Tuscan Traditional Cooking Course explores complete Tuscan menus and the techniques behind them. You can also explore the Mama Florence Italian Food Blog for ingredient guides, regional cooking stories, and more about Italian culinary traditions.

 

Frequently Asked Questions

Q: What cheese is used in this risotto? A: Our recipe uses smoked Scamorza and grated Parmigiano.

Q: What rice is best for this recipe? A: Our recipe works with either Arborio or Carnaroli rice.

Q: How much rice do I need for four people? A: The recipe uses approximately 14 oz rice for 4 servings.

Q: How long does risotto take to cook? A: Our source method says the rice usually takes around 15 minutes once the gradual addition of hot liquid begins, although total recipe time is longer because the onion, rice, and wine are prepared first.

Q: Do I need stock for this risotto? A: Not in our recipe. We use hot water rather than stock.

Q: How much white wine is used? A: The recipe uses 1 cup dry white wine.

Q: When should I add the Scamorza? A: Add it after the risotto comes off the heat, together with the butter, Parmigiano, basil, and lemon zest.

Q: Does this risotto use cream? A: No. Its creaminess comes from the rice starch, butter, Parmigiano, and melted Scamorza.

Q: Why is lemon zest used instead of lemon juice? A: Our recipe uses zest to bring brightness and aroma without adding additional liquid.

Q: How long should the risotto rest before serving? A: Let it rest for approximately 1 minute after mixing in the finishing ingredients.

Q: Can I use dried basil? A: Our recipe specifically calls for fresh basil, added at the end.

 

Disclaimer

Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes. Please reach out to our team if any confusion arises. Thank you - the Mama Florence Family

Reviews

4.8 11 reviews

1. Light, quick, and it did not feel like a compromise dinner.

   Emma L.

   Bristol, UK · July 2026

2. Simple enough that my teenager made it unsupervised. It came out well.

   Tom B.

   Leeds, UK · July 2026

3. It looks like more effort than it is, which is precisely why I will make it again.

   Megan T.

   Nashville, USA · July 2026

4. Cut back on one of the ingredients for health reasons and it was still perfectly balanced.

   Hannah S.

   York, UK · July 2026

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