RECIPE

Every month we will share a different Coppi recipe for you to try at home! This month we have our Chorizo Risotto, Red Wine, Radicchio & Hazelnut recipe. Why not give it a go and post your image to our social media sites with the #Coppilicious. We'll pick the best each month and the winner can come enjoy a meal for two on us!

 
 
Chorizo Risotto, Red Wine, Radicchio & Hazelnut

Chorizo Risotto, Red Wine, Radicchio & Hazelnut

(Serves 2)

Ingredients:

 

For the Risotto

250g Arborio Rice

140g Diced Chorizo

1 Medium Shallot, Chopped Finely

2 Cloves Garlic, Chopped Finely

1 Stick of Celery, Chopped Finely

1 Glass of Red Wine

500mls Beef (or Chicken) Stock

3 Tb Sp Grated Parmesan

1 Tb Sp Butter

2 Tb Sp Olive Oil

 

For the Radicchio (You will have leftovers to use later for salads, pasta & risotto dishes)

1 Radicchio, Sliced Thinly

100mls White Wine Vinegar

100mls Water

100g Caster Sugar

1 Sprig of Rosemary

1 Star Aniseed

1 Clove Crushed Garlic

 

To Finish

 

3 Tb Sp Toasted & Chopped Hazelnuts

2 Tb Sp Grated Parmesan

2 Tb Sp Finely Chopped Parsley

 

METHOD:

 

1.       Firstly make the radicchio, this will need 3 hours to infuse with the pickling liquor. Place the raddichio in a large bowl & set aside.

2.       Place the remaining ingredients in a small pot, whisk to dissolve the sugar & place over a high heat until beginning to boil.

3.       Remove from the heat & allow to cool to room temperature before pouring over the raddichio.

4.       In a separate wide based pot heat the olive oil until hot & add the shallot, garlic, celery & cook over a medium-high heat for 5-6 mins until the onion has softened but not coloured.

5.       Add the Chorizo & stir until the meat has broken down & began to colour lightly..

6.       Add the rice & adjust the heat to medium, stir continuously for 3 mins until the rice has began to cook & release starch.

7.       Add the red wine & allow to cook until the liquid has been absorbed by the rice.

8.       Add the beef stock 1 ladel at a time being being careful not to drench the rice & stir continuously until the rice has almost fully cooked (15-20mins)!

9.       Once the rice has fully cooked and has only a little bite left add the butter, parmesan & Parsley & stir until the risotto has a beautiful creamy texture.

10.   Taste & adjust the seasoning with salt (if required, you may find the dish salty enough at this stage)!

11.   Spoon out into wide pasta bowls, scatter over roughly 2 tablespoons of the pickled radicchio, the toasted hazelnuts & parmesan shavings.