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 β 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 β 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
- SautΓ© the finely chopped shallot in oil and butter over medium heat until golden.
- Toast the rice for 2 minutes, stirring constantly until the grains become translucent.
- Deglaze with the entire can of Mela Ebbasta β let the alcohol evaporate for 1-2 minutes over high heat.
- Cook by adding the hot broth one ladle at a time, stirring often β about 16-18 minutes.
- Meanwhile, fry the pancetta in a pan without added fat until crispy. Set aside.
- Cut the green apple into thin julienne strips and set aside.
- Finish off the risotto off the heat with cold butter and smoked scamorza. Cover and wait 2 minutes.
- Plate, garnish with crispy pancetta, green apple julienne, and fresh thyme leaves.
Pairing
Serve with a chilled glass of Mela Ebbasta or Golden Hour β Apple Blood: the ciderβs freshness perfectly cuts through the richness of the scamorza.
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