tagAlt.Risotto with Smoked Scamorza Lemon and Fresh Basil

Creamy Risotto with Smoked Scamorza, Zesty Lemon & Fresh Basil

A refreshing, creamy risotto infused with smoky cheese, bright lemon, and fresh basil—perfect for summer gatherings.
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    • ( Scored 5 on 1 reviews )

Nina:

Risottos are one of my personal favorites, and a terrific break from my regular pasta-fuelled diet. I love the lemon and basil and have discovered sm...

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tagAlt.Risotto with Smoked Scamorza Lemon and Fresh Basil

Experience a vibrant twist on classic Italian risotto with this irresistible recipe, blending the creamy richness of Arborio rice with the bold, smoky notes of Smoked Scamorza cheese. Delightful hints of freshly grated lemon zest and aromatic fresh basil bring brightness and complexity, evoking the sun-drenched landscapes of southern Italy. More than just a meal, this dish whisks you away to the enchanting Amalfi coast, where the interplay of citrus and herbs defines the local cuisine.

Using a traditional risotto technique, gentle stirring coaxes out the rice’s natural starches, creating that characteristic silky texture. The addition of smoked cheese—a regional specialty with roots in southern Italy—lends a depth rarely found in classic risottos, while the basil and lemon cut through the richness, making the dish both refreshing and satisfying.

Whether you're reminiscing about your Italian adventures or wishing to create new memories from your own kitchen, this easy yet sophisticated risotto is the perfect centerpiece for a sunny lunch or light summer dinner. Pair it with a crisp white wine and savor the flavors of Italy, right at home.

This summertime risotto is as effortless as it is elegant. The act of stirring not only guarantees a luscious, creamy consistency but also turns cooking into a meditative, rewarding ritual. Gather your ingredients and let this beautiful dish transport you to the Mediterranean coast with every bite.

Ingredients

for 4 servings

Smoked Scamorza and Lemon Risotto ingredients

  • 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

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Preparation

for 4 servings

Step

1

Of 2

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.

Step

2

Of 2

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.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Nina Tuesday 14th of April 2020

Lemon and rice paradise

Risottos are one of my personal favorites, and a terrific break from my regular pasta-fuelled diet. I love the lemon and basil and have discovered smoked Scamorza cheese thanks to this recipe. Who knew something so delicious was lurking around?!

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