This dish is pure comfort with a refined twist  slow-braised Ibérico coppa, meltingly tender after hours of gentle cooking, served over a creamy green risotto infused with basil pesto, hazelnuts, and Parmesan. The rich reduction from the braising liquid ties it all together for an elegant, rustic plate that tastes like hours of love in the kitchen.

Recipe for Braised Ibérico Coppa with Green Pesto Risotto

Ingredients

• 1 pack of Campo Grande Ibérico Coppa, cut into 4 pieces
• 3 tablespoons olive oil
• 1 medium onion, chopped 
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, smashed
• 1 cup red wine
• 5 cups beef or chicken broth
• 1 cup water
• 1 bay leaf
• 1 sprig thyme
• 3 tablespoon butter 
• 1 tablespoon cornstarch
• 1 cup Arborio rice
• 1 small onion, finely diced
• ½ cup (4 oz) dry white wine
• ¼ cup (2 oz) grated Parmesan cheese
• Salt, to taste
• 2 cups fresh basil leaves
  
• ¼ cup roasted hazelnuts
  
• 1 clove garlic
  

Preparation

1. Preheat a heavy Dutch oven or cast-iron pot over medium-high heat. Pat the coppa dry and season generously with salt and black pepper. Add 2 tablespoons olive oil and sear the meat on all sides until deeply golden brown, about 2–3 minutes per side. Remove and set aside.
   
2. In the same pot, lower heat to medium. Add onion, carrot, celery, and garlic, cooking until softened and lightly caramelized (8–10 minutes). 
3. Deglaze with red wine, scraping up any browned bits from the bottom. Add broth, water, bay leaf, thyme, and return the coppa to the pot. Bring to a gentle simmer, then cover with a lid and cook over low heat for 3 - 4 hours, until fork-tender.
4. Once the coppa is tender, remove it from the pot and strain the braising liquid and add to a small saucepan, melt 1 tablespoon butter over medium heat, add 1 tablespoon cornstarch, and whisk until smooth and slightly thickened. Adjust seasoning with salt and pepper.
   
5. In a blender, combine basil, hazelnuts, Parmesan, garlic, and a pinch of salt.
   Blend while slowly drizzling in water until smooth. Set aside.
   
6. In a wide pan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add onion and cook slowly until translucent.Stir in the Arborio rice and toast for 1–2 minutes until slightly translucent. 
7. Pour in ½ cup white wine and cook until mostly absorbed. Add warm chicken broth, ½ cup at a time, stirring constantly and adding more as it’s absorbed. This should take about 18–20 minutes total. When creamy and al dente, stir in Parmesan and 2 tablespoons of the basil-hazelnut pesto. Adjust salt to taste.
8. Spoon a generous serving of green pesto risotto onto each plate. Place one piece of braised Ibérico coppa on top. Drizzle with a tablespoon of the glossy meat sauce.