Recommendation to Homemade Perfect Risotto with radicchio and crispy coppa

Hoping to eat Risotto with radicchio and crispy coppa a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with clear procedures on producing a Risotto with radicchio and crispy coppa like a famous chef made.

We hope you got benefit from reading it, now let's go back to risotto with radicchio and crispy coppa recipe. To cook risotto with radicchio and crispy coppa you only need 8 ingredients and 5 steps. Here is how you do it.

To cook an unforgettable Risotto with radicchio and crispy coppa, here are the ingridients needed:

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

After readying the materials, next you are good to cook your tasty Risotto with radicchio and crispy coppa by following the guidances on this section:

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..

Add the shallots and fry gently until soft. Add the diced pancetta and continue to cook, stirring, until almost crisp. In the meantime, cut the top half off the radicchio and shred. Remove from the oil and set on a plate lined with paper towels to absorb excess grease. Salt and pepper to taste, and enjoy warm!

Recipe : Risotto with radicchio and crispy coppa

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