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

New Maker @skyemcalpine wanted to create a simple, tasty risotto, with a twist in her instinctive style. More than a job, food for her, is “pure pleasure"
Why not open a bottle of Veuve Clicquot champagne and serve yourself a glass?
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