Risotto with cotechino, lentils and sparkling wine

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Risotto with cotechino, lentils and sparkling wine
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it de es br fr
1058
Calories per serving
  • Gluten Free
  • Energy Kcal 1058
  • Carbohydrates g 83
  •   of which sugars g 1.6
  • Protein g 44
  • Fats g 52.3
  •   of which saturated fat g 20.67
  • Fiber g 4.1
  • Cholesterol mg 170
  • Sodium mg 1912
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 1 h 10 min
  • Serving: 4
  • Cost: Low

PRESENTATION

When New Year's Eve rolls around in Northern Italy, folks often turn to Risotto al cotechino, lenticchie e spumante—a real festive favorite. And look, this dish with its risotto made from cotechino, lentils, and sparkling wine is said to bring luck and comfort to the celebrations. Cotechino is a tender pork sausage that’s got a juicy bite—really, really good stuff. It's a staple this time of year. Plus, it's traditionally paired with lentils, believed to resemble little coins, symbolizing good fortune for the coming year.

Adding spumante—Italian sparkling wine—gives the risotto a refined touch, with this gentle, tangy pop that seriously elevates the dish. It’s not only super creamy but brings a touch of sparkle, making it a New Year's Eve risotto recipe that feels both classic and special. Pretty much.

In many homes, this traditional Italian risotto is enjoyed in all sorts of ways. Some slice the cotechino and lay it atop a smooth potato cream—so rich and colorful—adding an extra layer to the presentation. The lentils? They can be soaked beforehand to make them softer, but really, it’s up to personal preference—some just toss them in and let the risotto do its thing.

Pouring spumante directly into the rice is what sets this festive risotto dish apart. The bubbles cook off, leaving behind just a hint of that golden flavor.

And here's the thing: this dish is not just about eating. It's about gathering with loved ones, sharing hopes for good luck, and enjoying something hearty and flavorful to remember the night by. Whether served as-is or dressed up with potato cream, cotechino and lentil risotto always brings a sense of celebration to the table. It shows how delicious Italian holiday recipes can be. It's a dish that combines tradition with a touch of elegance, perfect for ringing in the New Year with joy and prosperity.

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INGREDIENTS
1058
Calories per serving
Carnaroli rice 1 ¾ cup (350 g)
Precooked cotechino Modena 1
Spumante 2 ⅛ cups (500 ml)
Lentils 1 cup (200 g)
Vegetable broth 2 ⅛ cups (500 ml)
Parmigiano Reggiano PDO cheese 1 cup (100 g) - to grate
Shallot 2 oz (60 g)
Butter 3 tbsp (40 g)
Extra virgin olive oil to taste
Preparation

How to prepare Risotto with cotechino, lentils and sparkling wine

To prepare the risotto with cotechino, lentils, and sparkling wine, start with the Vegetable broth, then move to the lentils: place them in a large pot 1 and add water 2 until they are covered. Turn on medium heat and cook for at least 40 minutes. Then divide the lentils into 2 bowls: pour 1/3 of the legumes into one and 2/3 into the other 3.

In the larger bowl, add a ladle of vegetable broth 5, salt, pepper, and oil to taste. Then blend the 2/3 portion of lentils with an immersion blender 5 to obtain a cream. You will have the lentils reduced to cream and the whole ones ready to add at the end of cooking 6.

Boil the pre-cooked cotechino in a pot with boiling water following the instructions on the package (it will take about 15 minutes). After the required time, drain it and place it in a small bowl to remove the outer casing 7, being careful not to burn yourself with the liquid in the package. Remove the cotechino skin 8, then slice it and cut into small pieces 9.

Then clean 10 and finely chop the shallot 11. In a large pot, add 2 tablespoons of butter cut into pieces 12 and melt it almost completely over very low heat, stirring with a wooden spoon to prevent the butter from burning.

Add a drizzle of oil 13, then add the shallot and let it soften. At this point, add the diced cotechino 14 and the rice 15.

Stir with a wooden spoon 16 and toast the rice for a few minutes, then pour in the sparkling wine 17 and let it evaporate for a few moments, stirring. Add one or two tablespoons of broth to aid cooking 18. Cook on low heat for about 15 minutes.

Then add the lentil cream 19, stir, and add one or more tablespoons of broth if necessary 20, and cook for another 10-15 minutes. Then, a few minutes before the end of cooking, add the remaining butter and the grated Parmesan cheese 21.

Mantecate the risotto 22 and finally add the whole lentils 23 before turning off the heat. Serve the risotto with cotechino, lentils, and sparkling wine hot 24!

Storage

The risotto with cotechino, lentils, and sparkling wine can be stored in the refrigerator for up to 1-2 days.
Freezing is not recommended.

Advice

Soaking the lentils is not essential; it only slightly reduces cooking times. However, if you want to speed up preparation, you can cook the lentils in a pressure cooker for 20 minutes over very low heat, thus halving the cooking time.
You can also cook the rice with Champagne if you prefer and serve the risotto with the same sparkling wine or Champagne used for cooking.

For the translation of some texts, artificial intelligence tools may have been used.
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