Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, risotto with radicchio and crispy coppa. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cut the radicchio into strips and stir fry it in a saucepan with a tablespoon of oil for few minutes, then add the rice. Add the broth to the risotto in small ladles, until cooked, continuing to stir. Add the oregano (if desired), vinegar, and ¼ teaspoon salt. Bring water and broth to a simmer in a large saucepan.
Risotto with radicchio and crispy coppa is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Risotto with radicchio and crispy coppa is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook risotto with radicchio and crispy coppa using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Risotto with radicchio and crispy coppa:
- Make ready 80 g arborio or carnaroli rice per person
- Take 1 l veggie broth (veggie is fine too)
- Prepare 1 radicchio
- Get 1/2 cup dry white wine
- Get 1 shallot (or white onion)
- Make ready 4/6 slices coppa (or streaky bacon or leave it veggie with walnuts instead)
- Make ready Butter
- Make ready Parmesan
Risotto is really a weekly staple in my household, and our favorite is mushroom risotto with tons and tons of Parmesan cheese. That will definitely have to be shared on my lil bloggie soon! This particular batch was made with radicchio, which is an Italian purple chicory that's slightly bitter but turns mellow with just a little bite when cooked. Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted or grilled.
Steps to make Risotto with radicchio and crispy coppa:
- Start by chopping the radicchio in thin slices removing the hard white core. Put on the veggie broth ready on low heat.
- In a big pot add some oil and when hot add the onion and let it soften on medium heat for a couple of minutes. Add the radicchio and cook for 3/4 minutes until the radicchio gets soft and turns from red to brown.
- Remove the vegetables from the heat and add a bit more butter. Add the rice and mix for a couple of minutes until it starts to stick. Now add the wine. And mix the rice until it evaporates. Add the radicchio and onion back in
- From now on, you will add the broth about a ladle at the time and keep on stirring the rice gently. When the rice starts to dry up add another one and so on until the rice is cooked (see instructions on the rice that you bought) about 25 min or so usually. Now turn off the rice and we start the ‘mantecatura’ which is what makes the risotto creamy (certainly not cream!). Add the butter and a generous handful of parmigiano, cover with a lid and leave for 2 min. The consistency now will be thicker.
- Whilst the mantecatura takes place quick pan fry the coppa for about a minute on each side and lay it on top of the risotto.
This particular batch was made with radicchio, which is an Italian purple chicory that's slightly bitter but turns mellow with just a little bite when cooked. Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted or grilled. Red and white-veined radicchio, like its chicory relatives endive and frisée, is loved and sometimes feared for its bitter edge. Tossed into a salad, radicchio is bright and assertive. In a saucepan, toast the rice with a little olive oil, cover with boiling vegetable stock and season with salt and pepper.
So that’s going to wrap it up with this exceptional food risotto with radicchio and crispy coppa recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
