Prep time: 10 minutes | Cook time: 30 minutes | Serves: 2
Unlike my last non-traditional pasta recipe, this risotto is quintessentially Italian. I ate this dish on a holiday in Florence, Italy and had to recreate it. In saying that, my risotto recipe is a ‘cheat’ risotto that doesn’t have you ladelling stock for hours, but is just as delicious!
- 1 cup arborio rice
- 3 cups chicken stock
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 2 zucchini, ribboned
- 100g smoked scarmoza, cut into small chunks
- 10 small bocconcini balls, halved
- 1/2 cup parmesan, grated
- 30 g butter
- Salt and pepper to taste
- Fresh basil
- Sauté the red onion and garlic in a low saucepan until the onion is translucent.
- Add the rice and toast slightly. Then add the wine and cook off until it is reduced.
- Bring the stock to the boil in a separate saucepan and add to the rice.
- Add the lemon juice at this stage, and season with salt and pepper.
- Add the scarmorza after five minutes.
- Cook the rice for 20 minutes or until the stock has almost all been absorbed and the rice is cooked. Stir every few minutes. I like it to be slightly al dente at this stage.
- While the risotto is cooking, fry up the zucchini ribbons with salt and pepper until soft and slightly brown.
- Turn the heat off and add butter and parmesan, and incorporate. Then add the bocconcini and cover with a lid for a few minutes until the bocconcini is slightly melted.
- Top with fresh basil.
- Enjoy while it’s hot and the cheese is nice and stringy!