Joseph Grilli is a third-generation Italian and a “new world” vigneron, winemaker and olive oil producer.

His book Primo Style is about an appreciation of the European culture that he grew up with, his winemaking journey, the production of premium olive oil and vinegar, and creating the future for the next generation.

Joe Grilli with his children Elena, Matteo and Daniel. Photo: supplied

In Primo Style, Grilli’s story is interspersed with more than 30 family recipes handed down from his mother and mother-in-law, who came from the Le Marche and Veneto regions in central and northern Italy.

“These family recipes are very typical of the Veneto region,” writes Grilli of some of the recipes in Primo Style. “Polenta, anchovies, radicchio, pork, broiled meats and cheeses feature strongly. These are peasant dishes from a colder climate that warm the heart. The sort of food that requires lots of wine to wash it down, followed by a grappa, of course!”

Here, he shares his recipe for a risotto dish made with pork sausage and radicchio.

Risotto con salicce e radicchio

Cover image: Primo Estate/John Kruger

“A Venetian classic to be enjoyed with the subtle richness of Primo & Co The Tuscan Shiraz Sangiovese.”

Ingredients

400g Arborio rice
4 Italian pork sausages, skin removed and cut into thumb-size pieces
1 head of radicchio lettuce, leaves shredded
1 onion, finely chopped
1 ½ litres chicken stock
200g parmesan, freshly grated
4 tablespoons Joseph Cold Pressed Extra Virgin Olive Oil

Method

Heat the chicken stock to a simmer and check for seasoning.

In a large saucepan, saute the onion with 2 tablespoons of olive oil until it softens (about 1 minute). Add the sausage and cook until the meat colours (3 or 4 minutes). Add the rice and stir for 2 minutes until coated.

Start adding the broth ladle by ladle, allowing each ladleful to be absorbed by the rice before adding the next, gently stirring all the time.

After about 7 or 8 minutes, add the radicchio and continue cooking until the rice is cooked but al dente.

Take off the heat and stir in ¾ of the parmesan and 2 tablespoons of the olive oil.

Serve with extra parmesan on top.

Serves 4 to 6

Primo Style was published in December 2013 and is available for $35 from the Primo Estate website and from the Primo Estate cellar door at 50 McMurtrie Road, McLaren Vale.