Are you in the mood for a creamy first course with a bold flavor and a gourmet touch? This cheesy scamorza risotto with crispy speck and whisky is the recipe for you. Inspired by a creation from chef Fabio Campoli, it’s a dish that surprises with its simplicity and intensity. The secret? A hint of Scotch whisky and the irresistible combination of crispy speck and smoked scamorza. Perfect for a special dinner or to treat yourself on the weekend. I’ll explain step by step how to make it at home, with some useful tips to achieve a restaurant-quality result!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.5 oz Rice
- 2 small glasses Peated Scotch Whisky (I used a finest Ballantine's)
- 4.2 cups Broth (celery only)
- 3.5 oz Smoked Scamorza
- 2.8 oz Speck (julienne cut)
- 1 glass Dry White Wine
- 1.5 tbsp Butter
- to taste Salt
- to taste Black Pepper
Tools
- 1 Saucepan
- 1 Pot
- 1 Skillet
- 1 Strainer
- 1 Knife
- 1 Cutting Board
- 1 Wooden Spoon
- 1 Ladle
- 1 Grater optional
- 1 Kitchen Scale
Procedure
Boil some celery stalks in 4.2 cups of water for at least 20 minutes. Strain and keep the broth hot. Alternatively, use a good ready-made or powdered vegetable broth.
Cut the speck into julienne strips and place it in a dish with the white wine. Let it rest for 30 minutes. This step helps balance the salty flavor and makes it more aromatic.
In a large saucepan, melt the butter. Add the rice and toast it for a couple of minutes until it becomes translucent. This helps keep the grains well-separated.
Deglaze with the whisky and let the alcohol evaporate. It adds an intense and enveloping note to the dish. Then, continue cooking by adding the hot broth little by little, stirring occasionally.
Drain the speck from the wine (leave just a touch) and sauté it in a skillet without adding any fat. Be careful not to burn it: it should be crispy but not bitter!
When the cooking is finished (it will take about 15-18 minutes), turn off the heat and add the diced smoked scamorza. Stir vigorously until obtaining a creamy and cheesy consistency.
Adjust salt and pepper. Serve immediately, garnishing each plate with the freshly prepared crispy speck.
Tips
Whisky: If you don’t have peated whisky, use any whisky with intense aromatic notes. Ballantine’s works well, but if you love smoky flavors, try Laphroaig or Ardbeg.
Scamorza: Prefer the smoked one for a more interesting flavor contrast, but a well-dried mozzarella will also do fine.
Broth: If using bouillon cubes, choose a mild one so as not to overshadow the whisky’s flavor.
Variations
Vegetarian: Replace the speck with sautéed mushrooms or leek chips.
Richer: Add a dollop of gorgonzola along with the scamorza for an even more indulgent note.
FAQ – Cheesy Scamorza Risotto with Crispy Speck and Whisky
Can I prepare this in advance?
Better not: risotto should be enjoyed freshly made to best appreciate its creaminess and the cheese’s stretch.
I don’t have whisky, can I use something else?
You can omit it or replace it with a fragrant liquor like brandy, but the result will be different.
Can I use another type of rice?
Yes, but choose suitable varieties like Vialone Nano or Roma. Avoid long-grain rice.
A creamy risotto with a cheesy heart and that smoky note that wins you over at the first taste. The aroma of whisky, the crispy speck, the stretchy scamorza… every spoonful is a small luxury. Prepare it for a family dinner or when you want to impress with something special without complicating your life.
