Hedgehog risotto in a caciocavallo fondue

Francesco - says Elke excited on the phone - I could not find the porcini but there are the pied-du-Mouton!!! Should I take them???
What the heck are those?? - answer Francesco, who is thinking Pied-du-Mouton sounds like Goat feets - I need mushrooms not meat!!
(and here we went getting annoyed a bit with each other as it happens sometimes due to cultural misunderstanding)

This was the way I heard of these mushrooms for the first time ... we were preparing a dinner for friends and in the end we gave up doing the risotto with porcini and sopressata (here) since I had no clue on this pied-du-Mouton. Wise choice ... given the huge difference in taste. A pity for the guests, given how nice they are.
Anyhow, how did we come up with this recipe .... well, some time I ago I discussed our experience in a restaurant in Italy (here) where we were served a dish with a caciocavallo fondue and how it went well with a Negroamaro wine and some shaved truffle on top ... well, I simply put everything together. But since truffles are not easy to get ... we took this pied-du-Mouton. I put a red wine in the recipe, but something more with more sweetness and pepper flavor .... and we could not be happier!

PS: As for the previous post, this is penciled down for the first starter for the Xmas lunch and will be shared on Waiting for Christmas ... if we find the mushrooms!

(Leggi la ricetta --- Read the recipe)