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 comfort food. This Ferron no-stir method has proven itself to be easy, fail-safe and incredibly delicious. The key to successfully executing this recipe every time is by using authentic Ferron risotto rice. The grains hold their essential starches and vitamins better than the more commercially grown Arborio or Vercelli rice – allowing them to provide a greater yield, whilst retaining the individuality of each grain consistently.
Serves 4
3 cups Foundation chicken stock
Big pinch Kiam Gohar saffron tips
Extra virgin olive oil (EVO)
Handful fresh sage leaves
100g sliced Pedrazzoli coppa stagionata, chopped
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
Sal de Añana spring salt
1½ cups Ferron risotto rice
150ml dry white wine
3 Tbsp Pons capers in brine, drained
Freshly ground black pepper
Parmigiano Reggiano, finely grated
Heat the stock in a small pot then add the saffron to infuse. Keep the stock hot.
In a large, wide, heavy-based saucepan, heat a little EVO. Add the sage leaves to gently fry for a minute or until crisp. Remove to drain on paper towels.
Now add the coppa, onion, garlic and a little salt to the pan and sauté over medium heat for 5-8 minutes until softened but not browned (this is known as the ‘soffrito’).
Add the rice and stir continuously for 2-3 minutes to toast but not brown. Add the wine and simmer until almost completely evaporated. Add the hot stock, all at once, stir gently and bring to a simmer. Cover pan with a lid; simmer gently for about 15 minutes or until rice is al dente (just tender to the bite).
Once the rice has cooked, add the capers; adjust seasoning with salt and pepper. Remove from the heat, put the lid on the pot and set aside to rest for 3-5 minutes.
Add a generous handful of Parmigiano Reggiano and ‘mantecare’ – that is, stir the risotto to release the natural starches which make it creamy. Serve scattered with sage and with extra Parmigiano on the side.
Recipe by Julie Le Clerc
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