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Prep Time10 minutes
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Cook Time20 minutes
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Serving4
Risotto with smoked meat combines creamy Italian-style risotto with the rich, savory flavor of traditional smoked meat. Made with Arborio rice, chicken stock, butter, and Parmesan cheese, this comforting dish brings together classic risotto techniques and a delicious smoky flavor.
First, onion is sautéed in butter until soft, then half of the diced smoked meat is added to infuse the base with its aroma. Arborio rice is stirred into the pan before chicken stock is gradually added, allowing the rice to release its starch and develop its signature creamy texture.
The remaining smoked meat is added near the end of cooking, while butter and freshly grated Parmesan bring everything together into a rich, glossy risotto. This risotto with smoked meat is perfect for a family lunch or a cozy dinner, and it’s also a great way to use leftover smoked meat.
Ingredients
Directions
Melt 20 g of butter in a deep skillet over medium heat. Add the chopped onion and sauté until softened.
Add half of the diced smoked meat and cook for 1–2 minutes, stirring occasionally.
Add the Arborio rice and cook for 1–2 minutes, stirring constantly so the grains are coated in the butter and absorb the flavors.
Add the warm chicken stock gradually, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue cooking for about 20 minutes, or until the rice is tender but still slightly firm in the center and the risotto is creamy.
Toward the end of cooking, stir in the remaining diced smoked meat and allow it to heat through.
Remove the skillet from the heat. Add the remaining 20 g of butter and the grated Parmesan cheese. Stir until the risotto becomes smooth and glossy.
Serve immediately while hot and creamy. Enjoy!
