We pair this typical fall recipe with Nizza Cremosina 2021, one of Bersano’s Barbera crus.
Ingredients for 4 persons:
350 g Carnaroli rice; 400 chanterelle mushrooms (chanterelles); 1.5 l vegetable broth; 1 white onion; ½ glass white wine; 150 g Provolone Valpadana spicy Dop; 30 g butter; evo oil, salt and pepper
Directions:
Wash the mushrooms well under running water, removing all soil residue. Dry them with a tea towel and, if necessary, cut the larger ones in half.
In a nonstick skillet melt the butter, add the mushrooms and stew them for a few minutes. Adjust for salt and, if desired, pepper.
In a large pot, brown the finely chopped onion with oil. Add the rice, toast it for a few minutes, turning to keep it from sticking. Deglaze with white wine and add broth as it cooks, adding a ladleful when it dries out.
When almost cooked, add the previously cooked mushrooms and, when the heat is off, add some of the grated sharp provolone cheese and stir to coat.
Before serving, cut the rest of the provolone into slivers and add them to the plates.
Wine pairing:
(Edited by Stefania Vinciguerra)
Nizza Cremosina 2021 Bersano
Intense ruby red. Enveloping nose with notes of black plum, blackberry, slight hints of tobacco. Full and warm in the mouth, taut, with barely noticeable tannins, lingering in the finish.
Production area: Nizza Monferrato, Cremosina locality. Calcareous, clayey and sandy soil.
Grape variety: 100% Barbera. Harvest: Last decade of September, first decade of October.
Production processes: Skin maceration in temperature-controlled automatic steel winemakers with repeated pumping over and oxygenation until sugars are completely transformed into alcohol. This is followed by racking and soaking with the fine lees to encourage malolactic fermentation to take place. Maturation for a minimum of 12 months in oak barrels, final aging for 6 months in bottle.
Alcohol content: 14.5% vol.
Serving temperature: 16-18°C Recommended pairings: Ideal throughout a meal, it prefers important first courses, red meats and medium- and long-aged cheeses.
