Risotto with Coppa & Capers
½ onion, finely chopped
100ml white wine, (optional) at room temperature
4-5 cupsor , simmering
100g sliced, chopped - reserve 1/3 for garnish
Salt and freshly ground black pepper
1/2 cup, grated
In a heavy-based saucepan heat a little EVO and sauté the onion until soft. Add the rice and stir continuously for about 3 minutes (‘toasting’). If using wine, add, then let evaporate. Add the hot stock, stir gently and bring to a simmer. Cover and cook for about 15-18 minutes.
When the rice is ‘al dente’ season and rest for a few minutes off the heat. Add the capers and coppa and ‘mantecare’ - stir the risotto off the heat to release the natural starches which make it creamy. Stir through Parmigiano Reggiano and a little extra stock if necessary.
Pan-fry the reserved coppa for a few minutes until crisp.
Serve the risotto topped with crisp coppa and freshly grated Parmigiano Reggiano.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.