Porcini and Scamorza Risotto

Porcini and Scamorza Risotto

By Skye Mcalpine
According to @skyemcalpine, cheese is the making of a good risotto. Her Porcini and Scamorza Risotto pairs boldly with our Yellow Label Brut Champagne, amplifying the freshness of the champagne with the earthy taste of mushrooms.
They go so well together

Try the recipe

You'll need

  • Vegetable stock
  • Olive oil
  • An onion
  • Porcini mushrooms
  • Arborio rice
  • A little white wine
  • Grated Scamorza
  • Butter and fresh parsley
Bring the stock to the boil.

Heat the oil in heavy-based pan and fry off the onion with a little salt, until soft.
Add the Porcini and cook for 10 minutes until soft, then add the rice and cook until it crackles and is starting to stick to the bottom of the pan.

Pour in the wine and stir for 5 minutes until it has been absorbed into the rice.
Add the stock, ladleful by ladleful and let each one absorb before you add more, continuing for about 20 minutes until the rice is plump but firm.

Melt the Scamorza into the risotto for a few minutes.
Remove from the heat and melt the butter through the rice, adding salt and pepper to taste.

Top with parsley and serve.


Skye Mcalpine

Skye McAlpine is a cookery writer who believes that for tastes best when shared with others. Her debut cookbook A Table in Venice was published in 2018, and her latest, A Table for Friends, was released in July 2020. She writes a monthly recipe column for The Sunday Times and has contributed to publications from around the world, including vogue.com, the Guardian, the Saturday Telegraph, Vanity Fair, Conde Nast Traveller. In 2020 she was named one of the 50 most influential women in food by Corriere della Sera. She has worked on unique collaborations with a select number of brands, including Hermes and Veuve Cliquot. In 2020 she designed a tabletop collection in collaboration with Anthropologie. She divides her time between Venice, where she grew up and her heart lies, and London, where her work takes her.

Why not open a bottle of Veuve Clicquot champagne and serve yourself a glass?
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