Apple Cider Risotto with Smoked Scamorza and Crispy Pancetta

An elegant and surprising first course, where artisanal cider replaces white wine to deglaze the rice — offering a fruity sweetness and freshness that pairs perfectly with smoked scamorza and crispy pancetta.

Ingredients (serves 4)

For the risotto:

• 320g Carnaroli rice
• 1 can of Mela Ebbasta — Eranomele (33cl)
• 800ml hot vegetable broth
• 1 shallot
• 30g butter
• 2 tablespoons extra virgin olive oil
• Salt to taste

For the finishing:

• 80g grated smoked scamorza
• 30g cold butter
• Freshly ground black pepper

For the topping:

• 80g diced pancetta
• 1 green apple (Granny Smith)
• Fresh thyme

Instructions

1. Sauté the finely chopped shallot in oil and butter over medium heat until golden.
2. Toast the rice for 2 minutes, stirring constantly until the grains become translucent.
3. Deglaze with the entire can of Mela Ebbasta — let the alcohol evaporate for 1-2 minutes over high heat.
4. Cook by adding the hot broth one ladle at a time, stirring often — about 16-18 minutes.
5. Meanwhile, fry the pancetta in a pan without added fat until crispy. Set aside.
6. Cut the green apple into thin julienne strips and set aside.
7. Finish off the risotto off the heat with cold butter and smoked scamorza. Cover and wait 2 minutes.
8. Plate, garnish with crispy pancetta, green apple julienne, and fresh thyme leaves.

Pairing

Serve with a chilled glass of Mela Ebbasta or Golden Hour — Apple Blood: the cider’s freshness perfectly cuts through the richness of the scamorza.