RISOTTO WITH TOMATOES AND SMOKED SCAMORZA

Preparation Method :

• Warm the olive oil in a large pan and gently fry onion and garlic until softened but not coloured.
• Add tomatoes and pine kernels and cook for a further 5 minutes.
• Add rice and heat, stir constantly until it is crackling hot but not browned.
• Then add 3 ladlefuls of hot stock and stir until the rice has absorbed most of the liquid.
• Lower the heat and continue to add stock, about 2 ladlefuls at a time, and stir till the rice to absorb the liquid evenly.
• Continue to do this for about 20- 25 minutes, wait till the rice absorb the liquid before adding more stock.
• When the rice is tender but still firm to the bite, remove the pan from heat and add Scamorza, basil and half the Parmigiano Reggiano.
• Stir and season to taste before adding a final ladle of hot stock, stir again and covering.
• Leave to rest for about 5 minutes, then transfer to a warmed platter and serve at once, sprinkled with the remaining cheese.