Saffron, Coppa and Caper Risotto
Indulge in this flavourful saffron, coppa and caper no-stir risotto. It is naturally creamy and aromatic, all must-have qualities when it comes to the best comf
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Cooking tools:
- Pepper mill
- Saucepan
- Pot
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Serving platter
Ingredients
- 3 cups Foundation chicken stock
- 1½ cups Ferron Carnaroli rice
- Big pinch Kiam Gohar saffron tips
- Extra virgin olive oil (EVO)
- 100g sliced Pedrazzoli coppa stagionata, chopped
- 3 Tbsp Pons capers in brine, drained
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- Handful fresh sage leaves
- Sal de Añana spring salt
- 150ml dry white wine
- Freshly ground black pepper
- Parmigiano Reggiano, finely grated
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