Porcini mushroom risotto with yellow squash

CHEF MATTEO GIUDICI

Ingredients for 4 people: 

360g Carnaroli rice, 400g fresh porcini mushrooms or 40g dried, 300g yellow squash, 1/4 leek, 1 glass of dry white wine, 60g cold butter, 1 garlic clove, vegetable broth as needed, salt and extra-virgin olive oil as needed.

Directions:  

Blend the raw leek in a mixer together with a ladle of broth and a bit of salt and then stew at a low heat in a covered pot for 20 minutes. Blend again and put aside.

Clean the mushrooms with a small, damp sponge and cut off any dirt from the bottom of the stem.  Cut up the mushrooms and cook them quickly in a hot pan for 5-6 minutes. If you are using dried mushrooms then let them soak in hot water, drain and delicately squeeze out any excess water, saving it for later use after it has been finely strained. Cook the mushrooms in a pan with a little extra-virgin olive oil and the unpeeled garlic clove, adding broth when necessary to keep it from drying out, and salt to taste.

Cut the squash into small cubes and fry them in a pan with a little oil. Salt to taste.

Add the water from the mushrooms to the vegetable broth and bring to a boil.

Toast the rice in a large pan for a couple of minutes and douse it with the wine. Add the stewed leek, raise the heat and add a little boiling broth at a time until the rice is cooked (18-20 minutes). Add the squash and mushrooms 3-4 minutes before the rice is done.

Salt the cooked rice to taste, add the cold butter and let everything sit for 2 minutes.

Serve when firm on pre-heated plates.

Wine to pair: 

Appius 2011 San Michele Appiano  

For the second time, Hans Terzer yearned to produce the wine of his dreams: premium-quality grapes which best express the vintage. In this wine, one of the most important varieties of the St. Michael-Eppan winery plays the main role: Sauvignon, accompanied by Chardonnay and Pinot Gris. Appius 2011 steals the show with its elegance fusing with the complexity of ripe fruit and minerality that is creamy to the touch. This inviting cuvée promises fantastic flavours even after many years.

Area of production: selected vineyards located in Eppan; exposure Southeast/Southwest, soil limestone gravel and moraine. Training system is Guyot.  

Grape variety: Sauvignon, Chardonnay, Pinot Grigio

Production: Fully ripe grapes, low yield guaranteed by 25-to-35-year-old vines and meticulous work in the vineyards and at the winery: these are the ingredients that set this extraordinary cuvée apart. Fermentation, partly malolactic fermentation and aging on the lees in barriques-tonneaux. Assembly is carried out nearly one year later, followed by another three years of maturation and refinement in stainless steel tanks.

Alcoholic Content: 14 %

Serving Temperature: 8-10° C