Spinach Risotto with Scamorza Cheese.

Spinach and Scamorza Risotto is one of the classical ones. 
Scamorza adds it's nice smoked flavour to the dish. What kind of cheese Scamorza is? The origin of this cheese is Southern Italy. It's similar to Mozzarella but it is aged more. Scamorza has a particular shape of a pear: while producing it they generally form the cheese in round shape and then tear one third of it to tie a string around it in order to dry the cheese. This is how it gets it's pear-like shape. Scamorza can be plain or smoked and for this recipe you need the smoked one...



INGREDIENTS: 
Servings: 2

160-180g rice
150-200g spinach
125g smoked Scamorza cheese
50ml white wine
1/4 onion
1 garlic clove
1 handful grated Parmigiano
~1 veg. stock cube
3-4 tbs EVO oil
1tbs butter

1. Chop onion finely and cut garlic clove into halves.
2. Pour some EVO oil in a sauce pan and simmer the onion and garlic till the onion gets transparent. Discard garlic after browning.

 3. Add rice to the pan and stir, the rice will absorb the condiment and become partly transparent.
Note: Never wash rice for risotto!!!
4. Pour a splash of white wine and stir, wait till the wine looses the alcohol.

5. Add 150ml hot water and half a vegetable stock to the rice. Stir well and keep cooking at a low heat.
Note: You can always use your home-made vegetable broth is you have any. I suggest the stock cube for those who don't have much time to prepare the broth...
6. When the rice gets dry add 100ml of hot water. 

7. Meanwhile, wash and chop the spinach into thin squares or stripes.
8. When the rice is almost ready (after about 15 minutes) add the chopped spinach. Always check if the rice needs more water.
Note: Why don't we put all the water (broth) straightaway? By adding the water little by little, risotto will result in being creamier!!!   

9. After about 5 minutes risotto will be ready, so you will switch the heat off and add Scamorza cheese that you cubed finely. 

10. Add one handful of grated parmigiano cheese and some butter to season your risotto.
   

Buon Appetito!!!