Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, risotto with radicchio and crispy coppa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Risotto with radicchio and crispy coppa is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Risotto with radicchio and crispy coppa is something that I’ve loved my entire life.
Then salad gives it a small sour taste which works great with the sweet of the butter and Parmesan. Then salad gives it a small sour taste which works great with the sweet of the butter and Parmesan. Butternut squash risotto with crispy coppa In my region in Italy risotto is our specialty so the moment it starts to get cold it's our favourite dinner. This is the recipe for the real thing without cream or other cheating horrible ingredients.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook risotto with radicchio and crispy coppa using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Risotto with radicchio and crispy coppa:
- Make ready 80 g arborio or carnaroli rice per person
- Make ready 1 l veggie broth (veggie is fine too)
- Make ready 1 radicchio
- Take 1/2 cup dry white wine
- Make ready 1 shallot (or white onion)
- Take 4/6 slices coppa (or streaky bacon or leave it veggie with walnuts instead)
- Prepare Butter
- Prepare Parmesan
Photo about Risotto with red radicchio and crispy bacon speck close up. On top: sweet and tender pan-fried king scallops, shards of salty coppa and crisped fresh sage leaves. The risotto has real depth of flavour, thanks to a simple butternut squash purée and lots of grated Italian hard cheese. Melt the butter and olive oil in a small casserole dish.
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.
The risotto has real depth of flavour, thanks to a simple butternut squash purée and lots of grated Italian hard cheese. Melt the butter and olive oil in a small casserole dish. 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.
So that is going to wrap this up for this special food risotto with radicchio and crispy coppa recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
