Do you have leftover slices of cotechino that nobody wants to eat anymore? I’ll show you how you can transform them into a completely new dish. Today, in fact, I’m proposing a rich, hearty, and very appetizing first course: a nice risotto with cotechino. It’s very simple to make and is enriched with cabbage leaves that greatly soften the overall flavor. We liked it a lot, so I recommend you try it.
Other recipes with cotechino:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Risotto with Cotechino
- 1 1/4 cups Carnaroli rice
- 5 slices cotechino (already cooked)
- 5 oz white cabbage
- 1 shallot
- broth (vegetable or meat)
- dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of Risotto with Cotechino
Wash the cabbage and cut it into small strips.
In a large pan, heat a drizzle of oil and sauté the finely chopped shallot.
When it starts to sizzle, add the cabbage and a couple of tablespoons of broth and let it wilt slightly over low heat.
Then add the rice and let it toast for a couple of minutes before deglazing with a splash of white wine.
Once the wine has evaporated, start adding the hot broth, one ladle at a time as the previous one is absorbed.
In the meantime, crumble the slices of cotechino into coarse crumbs and add them to the rice just before the end of cooking.
Continue with the broth and bring the risotto to full cooking, stirring occasionally.
At the end of cooking, you can cream the risotto with a knob of butter: I didn’t do it because it seemed quite rich already. However, it’s still delicious without the butter.
Serve the risotto with cotechino on individual plates, sprinkle with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola
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