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Local cuisine of Polesine

Risotto alla canarola (cane gatherers' risotto)

Difficulty: medium

Preparation time: 3 h

Ingredients: 300 gr. dried beans, 1 cotechino, 90 gr. onions, 90 gr. carrots, 90 gr. celery, 600 gr. rice, 200 cl. Wine, 40 gr. tomato sauce, salt and pepper to taste, garlic and parsley to taste.

Method: Soak beans in water for at least 12 hours. Prick the cotechino with a fork (to prevent it from breaking up) and put in a pan with the beans, cover with water and bring to the boil. After two to three hours the cotechino will be cooked, remove from pan and mash the beans. In a separate pan brown chopped onion, carrot, celery and garlic in the oil, add the browned vegetables into the cotechino broth, pour in rice, tomato puree, wine and stir well. Season with salt and pepper. Remove from heat when rice is just under-done as the fatty broth of the cotechino conserves heat for a long time and will continue to cook the rice. Serve the rice and beans with a slice of cotechino on each plate which will be broken up with a fork.

Wine matching: Piave Merlot. Produced in the vineyard territory crossed by the Piave river and located between Livenza and the Sile, with minimum 90% of merlot grapes. The colour is ruby red with varying intensity and the aroma is winey and grassy. The flavour is dry, sapid and elegant. To be served at a temperature of around 18°.

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