Creamy autumn dish with tangy cheese and nutty flavors
A creamy risotto with chestnuts, leeks and Taleggio is a prime example of autumnal cuisine that warms the soul and palate in equal measure. Anyone who loves wine with food will find a dish here that celebrates the fine balance between creamy texture, mild cheese flavor and nutty depth. The delicate sweetness of the chestnuts combines wonderfully with the hearty spiciness of the Taleggio, while the leek adds freshness and lightness. This dish is perfect for cozy evenings when the leaves are falling outside and you want to enjoy autumn with a harmonious white wine.
Ideal wine accompaniment: Lugana DOC (Veneto, Italy)
The Lugana DOC from Veneto is an excellent choice for this creamy risotto. The wine, mostly made from the Trebbiano di Lugana grape variety, combines freshness, structure and a subtle minerality. Its aromas of yellow apple, mandarin and fine floral notes pick up on the mildly nutty tones of chestnuts and at the same time emphasize the creaminess of the Taleggio. The fine acidity acts as a counterpoint to the buttery texture of the risotto and ensures that the palate never tires. The finish with a hint of bitter almond elegantly rounds off the dish and brings an Italian dolce vita feeling to the plate.
Further wine recommendations for this dish
Chablis AOC (Bourgogne, France)
A classic Chardonnay from the northernmost part of Bourgogne. Its mineral character and fine, clear acidity emphasize the creamy texture of the risotto. Notes of green apple, lemon zest and wet chalk create a refreshing tension with cheese and chestnuts and lend the dish a noble lightness.
Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
With its peppery spiciness and lively freshness, this wine is a congenial partner. It brings structure and fruit into play without dominating. The delicate minerality highlights the taste of the leek, while the creamy texture of the risotto harmonizes wonderfully with the fine spiciness of the Veltliner.
Pinot Gris d’Alsace AOC (Alsace, France)
This wine gives the dish a round, almost honey-like depth. Its aromas of ripe pear, quince and a hint of smoke emphasize the autumnal note of the risotto. The moderate acidity provides balance, while the creamy richness goes perfectly with the Taleggio.
Fiano di Avellino DOCG (Campania, Italy)
A structurally rich white wine from southern Italy with floral and slightly nutty notes. The Fiano has depth, body and spice, which perfectly complement the sweet and tart chestnuts. Its fine bitterness on the finish is reminiscent of hazelnut and blends harmoniously with the cheese cream.
Chenin Blanc Vouvray AOC (Loire, France)
A versatile Loire wine that can be dry or semi-dry, depending on how it is aged. Its aromatic range of apple, honey and white flowers makes it an elegant companion. The slightly creamy texture blends harmoniously with the risotto, while its freshness provides a subtle contrast to the buttery consistency.
The recipe:
Risotto with chestnuts, leek & taleggio
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Cutting board & knife
- 1 Wooden spoon
- 1 Grater
Ingredients
- 150 g Risotto rice z. e.g. Carnaroli
- 1 small stalk of leek
- 100 g Cooked chestnuts
- 80 g Taleggio
- 50 g Parmesan cheese
- 1 Shallot
- 1 Tbsp butter
- 100 ml White wine
- 500 ml Vegetable broth
- Salt Pepper, nutmeg
- A little olive oil
Preparation
- Finely chop the shallot and sauté in butter.
- Cut the leek into fine rings, add and sauté briefly.
- Add the rice and sauté until translucent.
- Deglaze with white wine, reduce and gradually pour in the stock.
- Roughly chop the chestnuts towards the end and stir in.
- Work in the Parmesan and Taleggio until the risotto is creamy.
- Season to taste with salt, pepper and nutmeg and refine with a little olive oil.
Recommended sides:
- Lamb’s lettuce with walnuts
- Crispy ciabatta
- Fried king oyster mushrooms
