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Risotto with Coppa & Capers

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
4-5 cups Sabato chicken stock or Sabato vegetable stock , simmering
4-6 Tbsp Romulo capers in brine    
100g sliced Coppa Stagionata , chopped
Sea salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano

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’). Add the wine and cook until evaporated. 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 two thirds of the 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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