Every month we will share a different Coppi recipe for you to try at home! This month we have our Calabrese Sausage Risotto, Red Wine, Radicchio & Roast Hazelnut

Calabrese Risotto.jpg

Calabrese Sausage Risotto, Red Wine, Radicchio & Roast Hazelnut

(Serves 2 persons)



For the Risotto

250g Arborio Rice

125g Spiced Pork & Fennel Sausage Meat

1 Bay Leaf

Half Cinnamon Stick

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 Raddichio

(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




  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, bay leaf, cinnamon & cook over a medium-high heat for 5-6 mins until the onion has softened but not coloured.
  5. Add the sausage meat & stir until the meat has broken down to a Bolognaise style texture.
  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 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.