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Risotto with cotechino and turnip greens

The extra idea for party menus

by Ada Parisi
5 min read
Risotto al cotechino e cime di rapa

How to make risotto with turnip greens at home

Risotto with cotechino Modena Igp and turnip greens: a recipe that combines my passion for risotto with the tradition of bringing to the table cotechino and/or zampone Modena Igp during the Christmas Holidays. Lentils? I will find how to prepare them in an alternative way! This Risotto is simple to prepare and elegant, perfect for New Year's Eve dinner. In addition to the Cotechino and at turnip greens there are the fresh and pungent aroma of the lemon zest, the acidity of the cream of yogurt and the crunchiness of the pine nuts Toasted.

I also leave you the VIDEO RECIPE of risotto with cotechino and turnip greens on my YouTub channeland: You will see how simple it is to prepare! E se, like me, you love risottos and you have a number of guests not too high, take look at 18 risotto recipes perfect for New Year's Eve and Christmas dinner. And maybe to mine Christmas Menu: ideas and recipes from appetizer to dessert.

Are you looking for a Variation on the theme of turnip greens? Try the classic PASTA WITH CIME DI RAPA in the traditional Apulian recipe. or PASTA WITH RAPA CIME, BURRATA AND CRUMBLED TARALLI, oppure i HOMEMADE MACARONI WITH TURNIP GREENS CREAM AND BACON.

As always, I suggest you to use a Carnaroli rice one one Vialone nano rice that guarantee high creaminess and excellent Cooking Tightness. Indispensable the “trick” by Chill the turnip greens in water and ice once blanched. In this way they will remain a beautiful intense green color. Is This trick Applies to all green vegetables: There is nothing worse than a dull and dark green in the plate.

With the cotechino that you have left over from the risotto you can try the amazing Cotechino and potato meatballs, perfect for a delicious aperitif: They will also appeal to those who do not like cotechino, I guarantee. Have a good day.

Risotto al cotechino e cime di rapa

RISOTTO WITH COTECHINO AND TURNIP GREENS

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

320 grams of Carnaroli or Vialone Nano rice

250 grams of Modena PGI cotechino

half an onion or a shallot

400 grams of turnip greens

extra virgin olive oil

salt and pepper

50 grams of butter

80 grams of Parmigiano Reggiano PDO

60 milliliters of dry white wine

1,5 litres of vegetable stock (You can also use boiling water from turnip greens)

a handful of pine nuts

100 grams of Greek yogurt

a tablespoon of lemon juice

grated organic lemon

Procedure


Risotto with cotechino and turnip greens

The recipe for risotto with cotechino and turnip greens is really easy: watch the recipe video on my YouTube channel! First clean the turnip greens and blanch them for 2 minutes in lightly salted water. Drain and dip them in a bowl with water and ice: in this way they will cool down and will not lose their beautiful bright green color. When turnip greens will be cold, blend them until a homogeneous cream is obtained.

Toast the pine nuts, mix yogurt with oil, salt and lemon to taste until you get a velvety sauce.

Boil the Modena PGI cotechino following the instructions on the package. Once cooked, Remove the skin and cut into slices the necessary amount. With what's left you can try my Cotechino and potato meatballs. Make the slices into small pieces and put some aside: will be used to decorate the risotto.

Finely chop the onion or shallot and brown in extra virgin olive oil and a little vegetable broth or turnip greens cooking water. When the onion is wilted, Add the rice and toast over low heat for a few minutes. Deglaze with white wine and, When the alcohol has evaporated, add the cotechino. Sauté well and add three quarters of the turnip greens cream. Then slowly add the broth and bring the risotto to cook.

Stir the risotto with another little cream of turnip top for a more intense color, butter and grated Parmigiano Reggiano. Add the lemon zest. Serve the risotto with cotechino and turnip greens decorating the dishes with a few pieces of Modena Igp cotechino, the yogurt, toasted pine nuts. Bon appétit!

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