Risotto with Cotechino, Lentils, and Sparkling Wine
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 350g |
| Pre-cooked Cotechino Modena | 1 |
| Sparkling Wine | 500ml |
| Lentils | 200g |
| Vegetable Broth | 500ml |
| Parmigiano Reggiano DOP (grated) | 100g |
| Shallots | 60g |
| Butter | 40g |
| Extra Virgin Olive Oil | To taste |
Instructions
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Prepare the Lentils:
Start by cooking the lentils. Place them in a large saucepan and cover with vegetable broth. Add salt, pepper, and a splash of olive oil to taste. Cook the lentils until tender, which should take about 30 minutes. Once they are cooked, blend two-thirds of the lentils with an immersion blender to create a creamy texture. The remaining lentils should stay whole for added texture in the risotto. -
-
Cook the Cotechino:
While the lentils are cooking, bring a pot of water to a boil and add the pre-cooked cotechino. Cook according to the package instructions, which usually takes about 15 minutes. After boiling, remove the cotechino from the water and carefully peel off its casing. Slice the cotechino into thin rounds and then cut into small pieces. Set aside. -
Prepare the Risotto Base:
In a large skillet or pan, melt 30g of butter and a drizzle of olive oil over medium heat. Once the butter has melted, add the shallots and cook until softened and translucent, about 5 minutes. Add the diced cotechino and sauté it for 5–10 minutes, allowing the pieces to brown slightly. Stir occasionally with a wooden spoon to prevent burning. -
Combine Lentils and Risotto:
Add the blended lentils to the pan with the cotechino. Stir to combine the ingredients. If the mixture seems too thick, add a tablespoon or two of vegetable broth to loosen it. Let everything cook together for an additional 10–15 minutes, allowing the flavors to meld. -
Cook the Risotto:
In a separate pot, heat the vegetable broth and keep it at a simmer. In another large pan, heat a bit of olive oil and add the rice. Toast the rice for 1–2 minutes until it becomes slightly translucent at the edges. Begin adding the hot broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more broth. Continue cooking the rice in this way until it is tender and creamy, which should take about 18–20 minutes. -
Finish the Risotto:
When the rice is nearly done, pour in the sparkling wine and stir until it is absorbed by the rice. Add the prepared lentil and cotechino mixture to the rice, stirring gently to incorporate all the flavors. Cook for a few more minutes to allow the risotto to reach the perfect creamy consistency. -
Add the Final Touches:
Just before serving, add the remaining butter and grated Parmigiano Reggiano to the risotto. Stir well until the cheese melts and the risotto becomes velvety and rich. Taste and adjust the seasoning with more salt, pepper, or olive oil if desired. -
Serve and Enjoy:
Serve the risotto hot, garnished with additional Parmigiano Reggiano, if desired. This hearty dish combines the savory richness of cotechino with the earthy lentils and the festive sparkle of wine, making it perfect for special occasions or a comforting meal any time.
Cooking Tips:
- The key to a perfect risotto is patience. Stir the rice frequently to encourage it to release its starch, creating a creamy texture.
- If you prefer a more indulgent risotto, feel free to add a touch more butter or Parmigiano Reggiano at the end of cooking.
- You can swap the sparkling wine for a dry white wine if preferred, but sparkling wine adds a unique, slightly festive touch to this dish.
Enjoy this warm, comforting risotto with family and friends for a truly satisfying meal that blends tradition and indulgence.
