Ingredients for 4 servings
- 350 g Carnaroli rice from Riserva San Massimo
- 50 g Butter
- 150 g Tomino cheese
- 200 g Cotechino from Pavia
- 1 lt Vegetable broth
- 1 Escallion
- 1 glass of dry white wine
- Extra virgin olive oil q.s.
- Salt q.s.
Cook the Cotechino in boiling water on a low flame for about one hour and a half. When it is cooked peel it and keep it in a warm place. Dice the Tomino cheese and put it aside. Brown the finely chopped escallion in a casserole with hot olive oil. As soon as it turns translucent, add the rice and roast it.
Sprinkle the white wine over the rice and let it evaporate. Continue the cooking process, stirring the rice and gradually adding broth.
Don’t forget to season the risotto.
Halfway through the cooking process add the diced Tomino cheese.
When the rice is almost cooked, add the butter and cream the risotto.
Serve the risotto on a hot plate with three slices of Cotechino on top.