Creamy Risotto with Smoked Scamorza, Lemon & Basil
There is a certain magic that happens when the rustic soul of Southern Italy meets the refined techniques of a Tuscan kitchen. This Creamy Risotto with Smoked Scamorza, Zesty Lemon, and Fresh Basil is a masterclass in balance. While traditional risotto often leans into heavy, buttery territory, this version stays bright and energetic.
The star of the show is the Scamorza Affumicata—a pulled curd cheese that melts into a velvety, smoky embrace around every grain of Carnaroli rice. To cut through that richness, we introduce the vibrant acidity of fresh lemon zest and the peppery aroma of hand-torn basil. It’s a comforting, sophisticated dish that captures the essence of an Italian summer evening.
Ingredients
4 servings
- Rice 400 grams (Arborio or Carnaroli)
- Butter 100 grams
- Parmesan cheese (Grated) 100 grams
- Scamorza cheese 100 grams
- Basil (Leaves) 10
- Lemon Zest 1.5
- Extra-virgin olive oil as needed
- Yellow Onion 1
- White wine 1 cup
- Salt as needed
- Black Pepper as needed
Preparation
Start the Risotto Base
Cube the smoked Scamorza cheese into small, uniform pieces and set aside. Finely chop the onion and coarsely slice the fresh basil leaves; grate the Parmesan cheese and reserve. In a large saucepan, bring water to a gentle boil—this will be used as your stock for the risotto.
Drizzle a generous amount of extra-virgin olive oil into a medium sauté pan, heating until it shimmers. Add the chopped onion and sauté until translucent and just beginning to brown, releasing its sweetness. Add the Arborio rice, gently toasting it over low heat until the grains are pearly and aromatic. Pour in the white wine, letting it reduce and infuse the rice with subtle acidity. As the wine evaporates, begin adding hot water one ladleful at a time, stirring continuously and allowing the rice to absorb the liquid gradually. This traditional method helps develop the creamy texture that defines an authentic Italian risotto.
Enrich, Rest, and Serve
Continue slowly ladling in hot water, stirring often, until the rice is just al dente—this usually takes about 15 minutes, depending on your rice and temperature. Remove the pan from heat. Immediately stir in a knob of butter, the grated Parmesan, cubed smoked Scamorza, freshly chopped basil (always use fresh basil for optimal flavor), and vibrant lemon zest. If you prefer, finish with a light dusting of freshly cracked black pepper to enhance the aroma.
Mix thoroughly, then let your risotto rest for a minute to meld the flavors and achieve maximum creaminess. Serve immediately, while the dish is warm and the cheese is perfectly melted for a truly indulgent experience.
Conclusion
Whether you are cooking for a cozy date night or hosting a lively dinner party, this risotto is a guaranteed showstopper. The beauty of this recipe lies in the contrast: the smokiness of the melted Scamorza lingers on the palate, only to be refreshed by that final, zesty hit of citrus.
At Mama Florence, we believe the best Italian food is a conversation between quality ingredients and patience at the stove. Buon appetito!
