(0 item) - $0.00

You have no items in your shopping cart.

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.

Grid  List 

7 Item(s)

per page

Grid  List 

7 Item(s)

per page


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.