The nose of Frappato, with its notes of violets and raspberries, invite tasting, as does the velvety palate of Nero d’Avola, where red fruit returns together with light sensations of chocolate.  They fuse with the flavors of cheese and the meatiness of the mushrooms. The wine marches alongside this delicious dish. As always, Cerasuolo di Vittoria is “food friendly”, a wine of good structure which speaks of Sicily in a modern and elegant way, it is a “classic” of ours and is aged in large oak casks for a period which is not excessively long.
2014 is  a felicitous year for this wine, entrusted to the knowing hands of winemaker Carlo Casavecchia.

Ingredients for 4/6 persons
7 pinces of rice
2 cheese slices
1.7/2.4 ounces Parmesan cheese
breadcrumbs
butter

for mixed mushrooms
1.1/1.4 ounces of mixed mushrooms as champignons, cèpes and oyster mushrooms (pleurottes)
1 tablespoon of parsley
1 handful of dried cèpes chives
extra-virgin olive oil
1 glass of white wine
vegetable broth

Boil the rice, drain it, and add the butter, the Parmesan cheese, the cheese slices, and the olive oil. Prepare it so that it is not too heavily seasoned so that it leaves the sensation of a light rice dish on the palate. Pour a bit of olive oil into a pot, add the garlic cloves which you will eliminate at the end, the mushrooms, the chives, the white wine, and a bit of broth. Cook for approximately 20 minutes and, at the end, add chopped parsley. Set aside a spoonful of rice which you will add later and blend the rest, not too finely. Butter the mould and add the breadcrumbs, add as well the mushroom mixture, and cook in an oven at a temperature of 320-350° Fahrenheit for around 30 minutes. Once ready, turn the mould out onto a plate and add the mushrooms you have set aside and reheated with a bit of broth.