Parmesan basket with yellow squash risotto

Recommended wine pairing: Pomino Bianco

Serves 4

7 ounces yellow squash
1/2 onion
1/2 celery stick
1 saffron small packet
1 small glass of dry marsala
salt and nutmeg
1 Tbsp. flour
vegetable broth

Make a base with celery stick and onion. Add the squash and let everything wilt. Wet with dry marsala, coat lightly with flour and wet with some vegetable broth. Pour the rice and heat. For the basket you need some grated parmesan cheese and a non stick pan. Warm up the pan, pour the parmesan on it and let it melt until it becomes an intense yellow color. Detach the sheet of Parmesan and pour it in an oval mold. Once it has cooled off pour it over the risotto and serve while still warm.