Ingredients
Method
- Heat a large deep skillet or pan over medium heat.
- While pan heats quarter your leek length wise into four long thinner strips and then cut strips into smaller than 1/4" segments so you end up with the leek fully chopped.1 leek
- Add in butter & oil until butter is melted and then add in chopped leek, parsley & minced garlic. Stir a few minutes until leek and parsley is softened and garlic is fragrant.1 tbsp butter, 1 tbsp olive oil, 1 handful parsley, chopped, 4 cloves garlic, minced, 1 leek
- Add in arborio/risotto rice and cook another few minutes to slightly toast the rice and allow veggies to further soften.1 cup arborio/risotto rice
- Add in the vinegar and turn heat up for a minute to deglaze pan and fully cook the vinegar out.2 tbsp white or apple cider vinegar
- Add in one cup of your stock and turn heat down to medium low, about 30% and stir occassionally until liquid is fully absorbed. Add in another cup and repeat until all 4 cups are soaked in. This will take a good 20-30 minutes.4 cups vegetable or chicken stock
- While your watching over and occassionaly stirring the risotto, heat a skillet over medium high heat to crisp the coppa. If you have cast iron I recommend using it here, but if not any skillet will work. Once skillet is hot add in slices of coppa and cook a few minutes before flipping. Remove from pan and lay on a paper towel to cool and soak up excess fat (if desired).6 slices coppa (capocollo salami)
- Add in milk, parmesan & a pinch of salt & pepper to risotto. Stir and cook another minute or two. Taste test if you want to add in more seasoning.1/2 cup whole milk, 2/3 cup shredded or grated parmesan, salt & pepper
- Crumble the crispy coppa.
- Serve risotto topped with red pepper flakes if desired and finally with crumbled coppa.red pepper flakes (optional)
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