Smoked cheese & prosecco risotto

Smoked cheese & prosecco risotto

Risotto con provola affumicata & prosecco

The Amalfi Coast
4 as a main course or 6 as a starter
Helen Cathcart

Smoked cheese is very popular on the AmalfiCoast, and mixed with sparkling Prosecco it makes a rich and comforting risotto.


Quantity Ingredient
1 litre hot vegetable or chicken stock, or hot water
3 tablespoons extra-virgin olive oil
50g butter
1 shallot or small white onion, finely chopped
1 garlic clove, lightly crushed
salt and freshly ground black pepper
300g vialone nano or carnaroli rice
150ml prosecco or sparkling white wine
100g smoked provola or smoked cheddar


  1. Warm the stock on a low heat. Heat the oil and half the butter in a pan and soft‘en the onion and garlic. Season lightly as the cheese is quite salty. Add the rice and stir through to coat the grains in oil. When the rice starts to sizzle pour in the Prosecco (drink the rest of the bottle as you’re cooking!).
  2. Stir constantly for about 4 minutes over a medium to high heat until it has reduced and then pour in a couple of ladlefuls of hot stock. Keep stirring and add more stock only when the rice has absorbed the liquor and you can see the bottom of the pan.
  3. Add the cheese to the pan and continue stirring and adding more stock until the rice grains turn from white to translucent. Taste the risotto and add more seasoning if necessary; the rice should be al dente.
  4. Remove from the heat, leaving the risotto a little on the watery side as it will continue to absorb the liquor. Don’t worry if you haven’t used all the stock, and if you run out simply use hot water. Stir in the remaining butter and ladle into warmed bowls.
The AmalfiCoast
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