There was a fat chicken that was roasted on the grill after having a compound butter of pulverized, dried porcini mushrooms, pine nuts and butter rubbed between the skin and the meat. It went on the grill over indirect heat for almost an hour with some hickory chips for added flavor.
The risotto combined the rice with the leaves from the rainbow chard and a large dollop of the roasted buttercup squash. It with finished with some Italian cheeses and wee bit of butter. The stems from the chard were sauteed separately and scattered around the edges of the risotto.
The smokiness of the chicken was a great match with the wine. It brought out a bit more fruit and the tannin in the wine certainly cleared the palate between bites of chicken.
There were two happy dogs as some of the chicken skin found its way into their dog food for the evening creating a nice breeze from the wagging tails.