3/5

Risotto with cotechino crumbs

Preparation time: 1 hour

Difficulty

people 6

Difficulty

Preparation time: 1 hour

people 6

Method

Prepare the broth.

Toast the rice in a casserole and, once toasted, wet it with the broth and cook.

Cook the precooked cotechino for 30 minutes.

When the rice is mostly cooked, add the cotechino crumbled by hand, finish the cooking and stir in with all the butter and parmesan.

Serve with pepper.

Ingredients

  • precooked Cotechino: 500g
  • Carnaroli rice: 320g
  • Grated parmesan: 100g
  • Butter: 300g
  • Black pepper: just enough
  • Vegetable broth

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