Created by

Alessandro Mirabelli, Chef de Cuisine, Siena Restaurant, Grosvenor House, a Luxury Collection Hotel, Dubai

Composition

This dish features risotto rice cooked to creamy perfection, enriched with morel mushrooms, fresh nettles, tender snails, charcoal powder, butter, and Parmesan.

On the palate

The risotto offers a luxurious texture, where the earthy depth of morel mushrooms, the delicate tenderness of snails, and the fresh, herbaceous notes of nettles come together in harmony, leaving a balanced and lingering taste of spring.

What makes it special?

This dish brings the flavours of spring in the Mugello to the table, capturing the earthy richness of morel mushrooms, the delicate taste of snails, and the fresh, green notes of nettles. The combination reflects the region’s tradition of foraging, where the forest is in full bloom and every ingredient tells a story of seasonal abundance. The risotto feels grounded, with each bite evoking the simplicity and depth of a woodland walk. The earthy mushrooms and snails, paired with the wildness of the nettles, create a dish that’s both rustic and vibrant.

Best paired with

La Dolce Vita, a refreshing combination of watermelon rind, basil, and lime, enhancing the dish’s earthy and herbal notes.