Ristorante “Abbazia Pomposa”
Ingredients and quantities

Quantities for 8 people:

  • 2 coots
  • 3 onions
  • 3 celery stalks
  • 2 carrots
  • grated Parmesan cheese
  • 2 cloves garlic
  • 1 small sprig rosemary
  • 1 sprig sage
  • 1.5l white wine
  • 250ml tomato purée
  • 1l mixed meat stock
  • 560g Carnaroli rice
  • butter, salt, black pepper and nutmeg
  • olive oil
Accompanying wines:
Bosco Eliceo Rosato

Coot risotto

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

Cleaning and marinating: the coot is an aquatic bird with all black plumage and like the moorhen belongs to the Rallidae family, although it is much fatter than the moorhen. Pluck the birds and remove the fatty layer between the meat and skin. Put the birds and their cleaned offal in a bowl with the carrot, celery, onion, garlic, rosemary, sage and 1 litre of white wine. Place in a fridge to marinade for 24 hours.

Pre-cooking: instead of blanching the coots in water before boning and chopping them, it is preferable to cook them in a pan (so they retain their shape). Prepare a mixture of chopped onion and celery, add a little oil and sauté in a pan. Add the birds and their offal to seal the skin. Finally, add the remaining wine (½ litre) and cook over a very low heat for 2 hours. Debone the birds and chop the meat, taking care to filter and keep the cooking juices.

For the sauce: chop the onion, carrot and celery and place in a pan with a drop of . . . >>>



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