Cotechino Risotto, a recipe for a simple and original rice-based first course perfect for serving during the holidays.
It’s a simple white risotto creamed with butter and Parmesan cheese to which diced cotechino is added, simple but impressive!
I chose to toast the rice dry, but if you prefer the classic toasting, add extra virgin olive oil and sauté vegetables to the ingredients list.
If you are looking for a somewhat different first course to serve on New Year’s Eve, this risotto is definitely for you.
Of course, it’s not mandatory to serve it only during the holidays, this risotto is delicious all year round, especially in the cold season!
At the end of the recipe, in the FAQ section, I answered some questions related to the preparation of this risotto. If you have any other doubts or curiosities, leave a comment or use the dedicated contact form.
Also try these delicious risottos:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 749.38 (Kcal)
- Carbohydrates 80.32 (g) of which sugars 0.23 (g)
- Proteins 21.93 (g)
- Fat 33.68 (g) of which saturated 7.84 (g)of which unsaturated 4.59 (g)
- Fibers 1.36 (g)
- Sodium 1,566.25 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cotechino Risotto
- 14 oz Carnaroli rice
- 7 oz pre-cooked cotechino
- 1 glass white wine
- 1/2 cup grated Parmesan cheese
- 3 tbsp butter
- to taste black pepper
- 4 cups meat broth
Tools
- Casserole
- Ladles
- Food scale
Cotechino Risotto Recipe
Disclaimer: the “Tools” section contains affiliate links
Start preparing the cotechino risotto by cooking the latter according to the instructions on the package. Cut it into cubes and set aside.
Heat a casserole on the stove.
Add the rice and toast it dry; it will be ready when you can no longer hold the grains between your fingers.
Deglaze the rice with the dry white wine. You can also use sparkling wine or prosecco.
Allow the wine to evaporate completely.
Once all the wine has evaporated, cover the rice with meat or vegetable broth.
Cook for 15-16 minutes, stirring occasionally and adding more broth if the risotto becomes too dry.
Add the diced cotechino and cook for another 2-3 minutes.
All that’s left is to cream the risotto.
With the stove off, add a knob of butter and the grated Parmesan cheese to the casserole.
Add the ground black pepper as well.
Cream the risotto by mixing all the ingredients well.
Taste and, if necessary, adjust with salt.
Transfer the cotechino risotto to plates and serve immediately.
Cotechino Risotto
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
You can find this and other risottos in the recipe collection COLLECTION OF ORIGINAL AND DELICIOUS RISOTTOS
FAQ (Frequently Asked Questions)
Can I enrich my risotto with other ingredients?
Certainly, I do it myself. In the video, for example, I add dried radicchio!
Can I use another cheese?
I have never changed it myself, but you can try grated pecorino cheese.
Can I deglaze the risotto with red wine?
Certainly, but be careful because it alters the color of the rice.
If you love risottos, also try RISOTTO ALLA GRICIA
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