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Risotto with Coppa & Capers

Risotto with Coppa & Capers

Serves 4-6

 

2 Tbsp Extra Virgin Olive Oil (EVO)

½ onion, finely chopped

2 cups Ferron Carnaroli Rice

100ml white wine, (optional) at room temperature

4-5 cups Sabato Chicken Stock or Sabato Vegetable Stock , simmering

4-6 Tbsp Romulo Capers in Brine

100g sliced Coppa Stagionata ~ sliced , chopped - reserve 1/3 for garnish

Salt and freshly ground black pepper

1/2 cup Parmigiano Reggiano ~ Freshly Cracked Wedge , 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.

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