The sweetness of the pumpkin, the aroma of porcini mushrooms, and the crunch of hazelnuts come together in an autumnal risotto that we pair with the Mastroberardino Fiano di Avellino Radici 2025. The wine’s freshness balances the creaminess of the risotto, while its notes of dried fruit echo the garnish.
Ingredients for 4 people
- 320 g Carnaroli rice
- 400 g of cleaned Delica pumpkin flesh
- 300 g fresh porcini mushrooms
- 30 g shelled and peeled hazelnuts
- 1 small shallot
- 1 clove of garlic
- 1.2–1.5 liters of light vegetable broth
- 40 g cold butter
- 40 g grated Parmigiano Reggiano
- 3 tablespoons of extra virgin olive oil
- 2 sprigs of thyme
- Salt and black pepper
Procedure
Cut the pumpkin into cubes, toss with a tablespoon of oil and a pinch of salt, and arrange on a baking sheet lined with parchment paper. Bake at 190 °C for 25–30 minutes, until tender, being careful not to let it brown too much. Purée with a ladleful of hot broth until smooth.
Clean the porcini mushrooms by removing the earthy parts and wiping them with a damp cloth; slice them. Heat a tablespoon of oil in a skillet with the garlic, add the mushrooms, and cook over high heat for about 8–10 minutes. Season with salt, add thyme to flavor, and remove the garlic. Set aside the nicest slices and coarsely chop the rest.
Toast the hazelnuts in a dry skillet and break them into large pieces.
Sauté the chopped shallot in a saucepan with the remaining tablespoon of oil and a little water. Add the rice, let it toast for a couple of minutes, then begin cooking by pouring in the boiling broth a little at a time, stirring constantly.
After about 7 minutes, stir in the pumpkin purée. Continue cooking, adding more broth as needed, and stir in the sliced porcini mushrooms during the last 3–4 minutes. Cook the rice until al dente, following the cooking times indicated on the package, and season with salt.
Remove from heat and stir in in with cold butter and Parmesan cheese. If necessary, add a little broth to achieve a smooth, creamy consistency. Let it rest for one minute, then divide among plates and top with the porcini slices, hazelnuts, and a light sprinkling of pepper.
In the glass, chosen by Stefania Vinciguerra
Fiano di Avellino Radici 2025 Mastroberardino
Straw-yellow in color. Aromas of pear, white flowers such as acacia and hawthorn, and citrus, with hints of hazelnut and sage. Fresh and smooth on the palate, with good structure and notes of grapefruit and dried fruit on the finish.
Production area: Santo Stefano del Sole estate , in the province of Avellino. Vineyards at an altitude of approximately 550 meters, facing southwest, on deep, well-drained soils with a loamy-sandy texture, rich in minerals.
Grape Varieties: 100% Fiano. The vines are trained on espaliers using the Guyot pruning method, with a planting density of 4,000 vines per hectare and a yield of approximately 60 quintals per hectare and about 1.5 kilograms per vine.
Grape Harvest: Hand-picked in the second half of October.
Production Processes: White wine vinification in temperature-controlled stainless steel tanks. Before release, the wine is aged in the bottle for three to four months.
Serving Temperature: 12–14 °C.
Recommended pairings: mushroomrisotto , legume dishes, white meats, baked fish, and fresh or lightly aged cheeses.
Fun fact: The label features details from a painting by Maria Micozzi, created on the vaulted ceiling of the winery’s aging cellars.
