Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, risotto with radicchio and crispy coppa. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Risotto with radicchio and crispy coppa is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Risotto with radicchio and crispy coppa is something which I’ve loved my whole life. They are fine and they look fantastic.

Remove the risotto from heat and stir in the Parmesan, the remaining salt, and the pepper. Wipe out skillet, return to medium heat, and heat the remaining oil. Spoon the risotto into individual bowls and top with the radicchio and bread crumbs. In a large heavy saucepan or skillet, soften the onion in the butter.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook risotto with radicchio and crispy coppa using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Risotto with radicchio and crispy coppa:

1. Take 80 g arborio or carnaroli rice per person
2. Prepare 1 l veggie broth (veggie is fine too)
3. Prepare 1 radicchio
4. Take 1/2 cup dry white wine
5. Prepare 1 shallot (or white onion)
6. Take 4/6 slices coppa (or streaky bacon or leave it veggie with walnuts instead)
7. Make ready Butter
8. Prepare Parmesan

Slice the other piece crossways into strips. Heat the oil and half the butter in a wide shallow pan.; Cook the onions and garlic until soft, then add the radicchio strips and the rice and cook, stirring until the rice is translucent.; Pour in the wine and cook until absorbed. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high.

Instructions to make Risotto with radicchio and crispy coppa:

1. Start by chopping the radicchio in thin slices removing the hard white core. Put on the veggie broth ready on low heat.
2. 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.
3. 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
4. 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.
5. 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.

Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Bring water and broth to a simmer in a large saucepan. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Cut the radicchio into strips and stir fry it in a saucepan with a tablespoon of oil for few minutes, then add the rice.

So that’s going to wrap it up with this special food risotto with radicchio and crispy coppa recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!