Risotto con Robiola, Limone, e Paprika Affumicata (Risotto with Creamy Cheese, Preserved Lemon, and Smoked Paprika)

Place 7 cups low-sodium chicken broth in a medium saucepan over medium heat and bring to a low simmer. Meanwhile, dice 1 medium shallot (about ¼ cup). Remove and discard the flesh of 1/2 preserved lemon. Rinse the rind, then finely dice (about 2 tablespoons). Finely grate 1/2 ounce Parmigiano Reggiano cheese (1/4 packed cup).

When the broth is simmering, adjust the heat as needed to keep it at a bare simmer. Heat 1 tablespoon extra-virgin olive oil in a large, heavy, wide saucepan over medium heat until shimmering. Add the shallot and sauté until translucent, about 3 minutes. Add 2 cups carnaroli rice. Cook, stirring constantly, until glassy and too hot to hold in your hand, 3 to 4 minutes.

Add a ladleful of warm broth and cook, stirring often, until the broth is mostly absorbed, about 2 to 3 minutes. Repeat adding the broth one ladleful at a time, stirring often and waiting until the rice absorbs the broth before adding the next ladleful. Adjust the heat as needed to keep the risotto barely simmering. Cook until the rice is just tender but still al dente (not mushy), 20 to 25 minutes from the first addition of broth. You may not use all of the broth. The risotto should have the consistency of a creamy porridge, but should not be soupy.

Remove the saucepan from the heat. Add the Parmigiano, preserved lemon rind, 4 ounces robiola cheese, and 3 tablespoons unsalted butter. Stir vigorously, whipping the mixture until very creamy and well combined. Taste and season with kosher salt as needed (you’ll likely need between 1/2 to 1 teaspoon depending on how salty your broth and cheese are). Divide between 4 warm serving plates, sprinkle with 1 teaspoon smoked paprika, and serve immediately.