Let’s start preparing our risotto with scamorza cheese by putting the chopped onion in a risotto pan with a tablespoon of extra virgin olive oil. Add a few tablespoons of broth, add salt and let it simmer for a few minutes over low heat. It is important not to let it color.

In the meantime, take a pan, preferably non-stick, and toast the rice leaving it for a couple of minutes in a tablespoon of oil. Then let’s add it to the onion, mix well and add the hot wine that we will evaporate.

At this point, add 2-3 ladles of hot broth, mix and cook the risotto over medium heat. We add a ladle of hot broth at a time when the previous one has been completely absorbed until cooked.

In a pan, heat the rest of the oil together with the garlic which we will remove before adding the tomatoes. Add salt, mix well and let it cook for another 4-5 minutes before adding the oregano. Now let’s cut the smoked scamorza cheese into small pieces.

When the rice is cooked, add the smoked scamorza cheese, mix and immediately add the tomatoes. We sprinkle with pepper. Our risotto with scamorza cheese is ready. Let’s serve it hot.

Useful tips

If you use peeled tomatoes instead of fresh tomatoes, after cutting them, let them drain.