To make this cream I took inspiration from an ancient sardinian recipe of indisputable success. I am talking about the boiled ripe fava beans flavoured with wild fennel, delicious! You squeeze them out with you bare hands, throwing away the skin, you just can’t help yourself to have one more.
The risotto with cardoncelli mushrooms is a fall first course made with the king of mushrooms: the delicate cardoncello. I made a blunder ones: I had just tried to melt down some pecorino cheese into a mould to get a nice shape to be used as a container for the rice but unfortunately it crumbled off. I should have used the grana padano for that purpose. To get a proper cheese basket you really need the right amount of fat in it. Nevertheless an idea came to my mind: keeping the cheese flat as a slab and using it as a base for something warm to make it melt a bit. Having some cardoncelli mushrooms at my disposal the line was taken, I had only to focus on the colours to make it work.
