The risotto and cotechino recipe is an original and tasty way to use up holiday leftovers or enjoy the cotechino received as a gift. It is a creamy white risotto flavored with lentils and cotechino. In this recipe, I will explain both how to make it with leftovers and how to make it from scratch.
If you like cotechino, don’t forget to also check out the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cuisine: Italian
- Energy 710.35 (Kcal)
- Carbohydrates 73.02 (g) of which sugars 0.49 (g)
- Proteins 20.32 (g)
- Fat 34.39 (g) of which saturated 8.52 (g)of which unsaturated 4.63 (g)
- Fibers 1.17 (g)
- Sodium 827.20 (mg)
Indicative values for a portion of 5 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 2 people
- 1 cup Carnaroli rice
- 4.23 cups vegetable broth
- 1.41 tbsp butter
- 0.21 cup grated Grana Padano
- 4 slices cotechino
- 1/4 glass dry white wine
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan 8-10 inches
- 1 Pot 3 quarts
- 1 Saucepan 2 quarts
Procedure
Making the risotto and cotechino is very simple, here is the step-by-step recipe to follow.
First of all, I recommend toasting the rice in a dry pan. No oil or butter is needed since we will use the cotechino, no additional fats are necessary.
It only takes 2 minutes over high heat, remember to stir the rice so it doesn’t burn on the bottom.
When the rice is toasted, deglaze it with dry white wine. The wine must evaporate well, stir to prevent the risotto from sticking to the pot.
The wine is evaporated when the initial sour taste disappears leaving a pleasant aroma.
Now that the rice has been deglazed with the white wine, it’s time to add the vegetable broth. The broth must be hot so as not to halt the cooking of the rice.
While the risotto cooks for the time indicated by the manufacturer (between 13 and 15 minutes), let’s focus on the cotechino.
If you have already cooked cotechino slices, I recommend sautéing them in a pan. It will take 3 minutes per side over high heat to make them crispy.
If you don’t have leftover cotechino, you can cook it immersed in water following the instructions. It usually cooks in 15-20 minutes. Remove it from the package, eliminate the liquid, remove the skin and cut it into slices and then cubes.
Halfway through the cooking of the rice (after 8 minutes), add the cotechino cubes and continue cooking. Add the broth and finish cooking. If you like, you can also add a tablespoon of leftover lentils with the cotechino.
Your risotto and cotechino is ready!
