This mushroom risotto is one of the few dishes that makes me feel like I could happily be vegetarian for a day.

Silky, earthy and deeply savoury, the JOSEPH Nebbiolo melts into the rice alongside butter, mushrooms and Parmigiano.

Made for cold evenings and a glass of red already open beside the stove.

Ingredients

• 320g Arborio or Carnaroli rice
• 300–400g mixed mushrooms (Swiss brown, oyster, porcini, shiitake etc.)
• 1 small brown onion, finely diced
• 2 cloves garlic, finely sliced
• 1L good chicken or vegetable stock
• 120mL JOSEPH Nebbiolo
• 60g butter
• 2 tbsp JOSEPH Extra Virgin Olive Oil
• 60–80g finely grated Parmigiano Reggiano
• Small handful flat-leaf parsley
• Salt & black pepper
• Optional: a few dried porcini mushrooms soaked in warm water

Method

1. Prepare the mushrooms

Slice the mixed mushrooms fairly chunky.

Heat a large pan with the JOSEPH olive oil and half the butter over medium-high heat.

Cook the mushrooms until deeply browned and caramelised around the edges - rich, golden and fragrant. Don’t overcrowd the pan.

Season lightly and set aside a small handful for garnish.

2. Build the base

Lower the heat slightly.

Add the onion and cook gently until soft, sweet and translucent, about 5 minutes.

Add the garlic and cook briefly until aromatic.

Add the rice and stir for 1–2 minutes until the grains become glossy around the edges.

3. Add the Nebbiolo

Pour in the JOSEPH Nebbiolo and let it simmer gently until almost fully absorbed.

The risotto will slowly take on a subtle ruby hue and savoury depth.

4. Cook the risotto

Begin adding the warm stock one ladle at a time, stirring regularly.

Wait until each addition is mostly absorbed before adding the next.

Continue for about 16–18 minutes until the rice is creamy and flowing, while still retaining a slight bite.

5. Finish

Turn off the heat and stir through the remaining butter, Parmigiano, parsley and cooked mushrooms.

Add a splash more stock if needed - the risotto should gently spread across the plate, not sit stiffly.

Rest for 1 minute before serving.

Finish with a sprinkle of the rehydrated porcini and a small drizzle of JOSEPH Extra Virgin Olive Oil.

Serve slowly, with plenty of Parmigiano and a glass of JOSEPH Nebbiolo already open beside the stove.

“Saor” is Venetian dialect for the perfect balance of sweet and sour, and this dish lives up to its name.

Tender sardines layered with caramelised onions, crunchy pine nuts and bursts of raisin sweetness.

Finish with a generous drizzle of JOSEPH Extra Virgin Olive Oil to bring it all together.

Ingredients

• 8 fillets sardines (or tommy ruff/garfish/mullet)
• 4 tablespoons plain flour, seasoned with salt & pepper
• 1 onion, sliced
• 1 clove garlic, sliced
• 1 fresh bay leaf
• 2 tablespoons sugar
• ¼ cup Primo & Co 'The Venetian' Garganega
• ¼ cup JOSEPH 'La Casetta' Aged Vinegar
• 1 tablespoon roasted pine nuts
• 1 tablespoon raisins
• 1 tablespoon black peppercorns
• 2 sprigs rosemary
• 3–4 tablespoons JOSEPH Extra Virgin Olive Oil
• Salt and freshly cracked black pepper

Method

1. Lightly coat the sardine fillets in seasoned flour.

2. Heat a generous amount of JOSEPH Extra Virgin Olive Oil in a frypan over medium heat. Fry the sardines for 1–2 minutes on each side until lightly golden. Remove and drain on paper towel.

3. In the same pan, add a little more olive oil if needed and cook the sliced onions gently over medium-low heat until soft, sweet and lightly caramelised.

4. Add the garlic, peppercorns, bay leaf and rosemary, then cook briefly. Pour in the white wine and vinegar, then simmer for 2 minutes until the mixture is glossy and fragrant.

5. Stir in the sugar, raisins and pine nuts, tasting for a pleasant balance between sweet and savoury.

6. Layer the fried sardines and onion mixture in a dish, finishing with the onions on top. Allow to cool, then refrigerate for at least a few hours (or overnight) to let the flavours develop.

7. Bring to room temperature before serving. Finish with a drizzle of JOSEPH Extra Virgin Olive Oil and an extra pinch of seasoning if needed.

Best enjoyed with a glass of our Primo & Co ‘The Venetian’ Garganega. Its crisp, fresh style cuts through the richness and lifts the sweet and sour flavours beautifully. Buon appetito!

The kind of pasta you should always make with seconds in mind.

It's rich and hearty with juicy pork sausage, crunchy broccolini, and a spicy finish.

Use plenty of Parmigiano Reggiano and JOSEPH olive oil to bring it all together!

Ingredients

• 250g orecchiette
• 1 tablespoon JOSEPH Extra Virgin Olive Oil
• 450g Italian pork sausage, casings removed
• 1 small shallot, finely diced
• 2 garlic cloves, finely chopped
• ¼ teaspoon chilli flakes
• 250g broccolini, trimmed into florets
• 250ml chicken stock
• 30g grated Parmigiano Reggiano, plus extra to serve
• Salt and freshly cracked black pepper

Method

1. Bring a large pot of salted water to the boil. Cook the orecchiette al dente according to packet instructions.

2. Meanwhile, heat the JOSEPH Olive Oil in a large frypan over medium heat. Add the sausage and cook for 4–5 minutes, breaking it up with a spoon, until browned and slightly crisp.

3. Add the shallot, garlic and chilli flakes, and cook for a further 2 minutes until fragrant.

4. Stir in the broccolini and pour in the chicken stock. Simmer for 2–3 minutes until the broccolini is tender and the sauce has slightly reduced.

5. Add the cooked pasta directly to the pan and toss to combine. Stir through the Parmigiano Reggiano and season to taste.

6. Serve immediately with an extra sprinkling of parmesan.

Best enjoyed with a glass of our Merlesco Merlot. Serve it slightly chilled and let the juicy red fruit and soft spice bring the whole dish into balance. Buon appetito!

The humble toastie, elevated. Fragrant roasted artichokes melt into blistered cherry tomatoes. Finish with plenty of Parmigiano Reggiano for that perfect salty bite.

Ingredients

• 2 slices crusty bread
• 100g cherry tomatoes, sliced
• 100g roasted artichokes, roughly chopped
• 60g grated Parmigiano Reggiano (plus extra to serve)
• Butter, for spreading
• JOSEPH Extra Virgin Olive Oil, for cooking
• Salt and freshly cracked black pepper
• Giardiniera or pickled vegetables, to serve

Method

1. Heat a drizzle of JOSEPH Olive Oil in a frypan over medium heat. Add the cherry tomatoes and roasted artichokes, season with salt and pepper, and cook until the tomatoes are softened and lightly blistered. Set aside.

2. Butter both sides of each slice of bread. Place in the frypan and cook until golden on both sides.

3. Reduce the heat to low. On one slice of bread, add a generous layer of grated parmesan, followed by the artichoke and tomato mixture, then more parmesan. Top with the second slice of bread.

4. Cook gently for 1–2 minutes, pressing lightly, until the cheese has melted and the toastie is crisp and golden.

5. Serve hot, with an extra sprinkling of parmesan and a side of giardiniera or pickled vegetables.

Best enjoyed with a glass of our Nero d’Avola. Its spicy, medium-bodied style cuts through the richness of the cheese and brings the whole dish into balance. Buon appetito!

The quintessential Venetian dish. For centuries, it was so highly esteemed that Venetians were only permitted to enjoy it on feast days, by order of the Doge himself. Somewhere between a soup and a risotto, crispy pancetta bursts in the mouth alongside sweet, succulent peas.

Ingredients

• 50g pancetta, finely chopped
• 400g Arborio rice
• 1/3 cup JOSEPH Olive Oil
• 1/3 cup unsalted butter
• 1.5kg peas, unshelled
• 1 brown onion, diced
• 1 handful flat-leaf parsley, finely chopped
• 2 tablespoons freshly grated parmesan

Method

1. Begin by making a pea broth. Shell the peas and place the husks in a large pot with 2 litres of lightly salted water. Simmer for 20 minutes, then strain and reserve the liquid.

2. In a wide saucepan, gently sauté the onion in the olive oil. Add the pancetta and half the butter, cooking until fragrant and lightly golden.

3. Add the Arborio rice and cook for around 5 minutes, stirring constantly, until the grains turn translucent.

4. Begin adding the hot pea broth one ladle at a time, stirring gently and allowing it to absorb before adding more.

5. When the rice is halfway cooked, add the shelled peas and parsley. Continue adding broth until the rice is al dente.

6. Remove from the heat and stir through the remaining butter and the parmesan until glossy and creamy.

Serve with a chilled tumbler of our Merlesco Merlot. The juicy berry flavours and soft texture pair beautifully with the creamy risotto and crispy pancetta. Buon appetito! 

This year, we wanted a new way to enjoy our Primo Prosecco - something that suits the hot December days in McLaren Vale.

This Christmas Cranberry Spritz is the perfect cocktail to kick off your Christmas celebrations - think an elevated Aperol spritz with a festive fruity touch! 

Ingredients (one serve)

• 45ml cranberry juice
• 45ml Aperol
• 90ml Primo Prosecco
• Soda water (to taste)
• An blood orange or grapefruit
• Ice cubes

Method:

• Fill a wine glass with ice
• Add cranberry juice and aperol (if you are making a large batch, you can pre-mix these separately)
• Top with Prosecco and a splash of soda
• Stir gently and garnish with a slice of blood orange/grapefruit

Perfect with fresh cherries, seafood starters, or on its own as a pre-dinner ritual!

A rustic chicken braise from Le Marche - tomato, garlic, and rosemary infuse the chicken with deep flavour and a light glaze. Perfection with the full texture and vibrant peach notes of our Verdicchio Classico Superiore.

Ingredients

• 4 chicken thighs, bones in and skin on
• 4 chicken drumsticks, bones in and skin on
• 2 garlic cloves
• 2 sprigs rosemary
• half cup white wine
• half cup tomato passata
• 2  tablespoons JOSEPH Olive Oil
• sea salt

1. Season and sear
Lightly salt the chicken on both sides and set aside. In a large pan, warm a generous drizzle of JOSEPH Extra Virgin Olive Oil and add two whole cloves of garlic. Sauté for about a minute until golden and fragrant. Remove the garlic and keep it aside. Brown the chicken, skin-side down first, for 4-5 minutes per side until deep golden, then flip and repeat.

2. Build the flavour
Pour in a good splash of white wine and let it simmer for a couple of minutes to reduce. Stir through the tomato passata, then return the garlic to the pan along with two sprigs of fresh rosemary.

3. Slow braise
Cover with a lid and let the chicken gently simmer over low heat for around 50 minutes. If the sauce reduces quickly, add a dash of water as needed.

The sauce should bubble softly, thickening as the chicken becomes tender and the aromas fill your kitchen.

4. Finish and serve
Remove the lid and cook for 5 more minutes to let the sauce reduce slightly. Serve immediately with roasted potatoes or seasonal vegetables, and a final drizzle of JOSEPH olive oil.

Buon appetito! Serve with a rich, generous white like our Verdicchio Classico Superiore.