Cotechino and Lentil Risotto

History & Background

Cotechino and lentils is a New Year's dish of Emilian tradition (Modena, Reggio, Parma), symbol of prosperity — lentils as coins, cotechino as abundance. The risotto version is a modern interpretation that makes it a one-dish meal.

Ingredients for 4

• 1 precooked Modena IGP cotechino (or raw to boil)
• 200g Castelluccio lentils
• 1 onion, 1 carrot, 1 celery
• Bay
• 320g Carnaroli rice
• ½ glass red wine
• 1L beef broth
• 50g cold butter
• 70g grated Parmigiano
• Extra virgin olive oil
• Pepper
• Moderate salt

Method

1. Boil the cotechino per instructions (2 hours if raw, 30 min if precooked).
2. Boil lentils with vegetables and bay 25 min until tender but whole.
3. For the risotto: sweat chopped onion.
4. Toast rice and deglaze with red wine.
5. Add hot broth for 16 min.
6. Halfway through, fold in drained lentils (reserve 2 tbsp for garnish).
7. Manteca off heat with cold butter and Parmigiano.
8. Serve with cotechino slices on top, lentils as garnish and grinding of pepper.

Wine pairing

Dry Lambrusco di Sorbara or Trebbiano d'Abruzzo.

Common mistakes

• Undercooking cotechino (stays too fatty).
• Lentils not rinsed (often contain residual soil).
• Too much salt (cotechino is already very savoury).