Risotto alla Sbirraglia – Cops risotto
Sbirraglia. From sbira, a soup of meat and tripe. It was formerly served to the men of the guard (sbirri) in the area of the port of Genoa. It is also the name of this thick soup from Veneto made of rice and chicken and consumed mainly in the southern part of the region. Therefore the name probably has, by assonance, this Ligurian origin.
- 1 chicken
- 400 g rice
- 1 l and 1/2 of broth
- 60 g of grated cheese
- 1 onion
How to make Risotto alla Sbirraglia – Cops risotto
Cut the chicken into pieces not too large, discarding the carcass. Heat three tablespoons of oil, season the chopped onion, add the chicken stew, season with salt, stir, and brown in a saucepan. Sprinkle with a bit of hot water and cook for about half an hour. Add the rice, mix it well with the chicken and let it season. Then cook it like a regular risotto, pouring in a little hot broth at a time. Ten minutes before removing the pan from the heat, add the chicken giblets. Remove the risotto, stir in a knob of butter and grated cheese.
Risotto alla Sbirraglia – Cops risotto is a typical Recipe of the Ligurian and Veneto cuisine