Risotto is a classic dish of Italian cuisine. With squash and mushrooms, it's an explosion of flavours, a true ode to these vegetables, the queens of the fall season.
Sweet but intense, you'll find all the softness of squash, together with gorgeous, nutty notes of wild mushrooms.
- 300 gr of carnaroli rice
- 250 gr of yellow squash pulp
- 100 gr of porcini mushrooms
- 200 gr of finferli (yellow crest) mushrooms
- a large clove of garlic
- a glass of white wine
- extra-virgin olive oil
- butter to taste
- grated Parmigiano Reggiano to taste
- salt and pepper
Skin the pumpkin and cut the pulp into small cubes, then boil them in a pan with three glasses of salted water. Once cooked, drain off the water into a separate container (to be used later when boiling the rice) and purée the pulp with a mixer.
Clean the mushrooms and cut into thin slices, then fry them slowly in a pan with diced garlic and two tablespoons of olive oil.
Add the white wine and let cook for some ten minutes.
Heat the butter in a pan and add the rice. Let it soften for a few minutes as you stir it constantly with a wooden spoon.
Add the pumpkin purée and the water it was cooked in. Cook slowly for about 12 minutes.
Add the mushrooms and, if needed, hot water. Finish cooking the risotto.
Then add the salt and pepper and stir in the butter and parmesan cheese to taste.
Make sure the risotto is not too dense and dry and then serve hot.
We think this nice autumnal dish could be well paired with the Tramin's Gewürztraminer from Sudtirol, a wine with a fresh and delicate nose, great intensity and good length. It imparts aromas of cedar, lychee, roses, pineapple, Spanish broom and linden flowers. The sensations imparted by the nose are in perfect symbiosis with the ingredients of this risotto. The aromas close with tropical fruits and aromatic herbs. In the mouth it is fresh with a balanced softness that goes really well with the mushrooms and the sensual sweetness of the pumpkin. It finishes with a pleasant tartness.