Delicious South Tyrolean Alpine cuisine for wine and food
Wine with food stands for the perfect balance between hearty dishes and selected wines. Risotto with grey cheese and pear combines creamy rice, the tangy character of South Tyrolean grey cheese and the fruity freshness of pears to create a sophisticated dish for connoisseurs. The combination of wine and food is particularly exciting in this creation: the nutty, slightly acidic depth of the grey cheese meets the natural sweetness and juicy aroma of ripe pears. The gentle creaminess of the risotto is supported by light roasted aromas and finely chopped chives. The result is exceptional Alpine cuisine that shines through contrast and harmony. Risotto with grey cheese and pear is ideal as a vegetarian main course or as an elegant starter for gourmets who enjoy discovering new combinations in the glass and on the plate.
Ideal wine accompaniment: Riesling Alto Adige DOC (Venosta Valley, Italy)
South Tyrolean Riesling from the Vinschgau Valley is the outstanding choice for this risotto. The typical acidity and full fruit character – from peach and apple to a fine citrus note – provide a lively contrast to the creamy consistency of the dish. The mineral line brings a freshness that lends lightness to the dish and lifts the buttery-soft aromas. Thanks to its elegance, the Riesling balances the spicy, slightly tart nuances of the grey cheese and makes the pear even more present in the interplay of sweetness and acidity. The combination of regional wine and regional cuisine becomes a perfect culinary partnership, in which every bite is underlined by the aromatic backbone of the Riesling.
Further wine recommendations for this dish
Rheingau Riesling QbA (Rheingau, Germany)
The classic Rheingau Riesling impresses with its delicate fruit and animating acidity, which lightens up the gray cheese. Its mineral freshness harmonizes perfectly with the creamy rice and emphasizes the elegance of this combination. The notes of apple and white peach accompany the pear perfectly – a harmonious accent for Alpine cuisine.
Grüner Veltliner Wachau DAC (Wachau, Austria)
Grüner Veltliner stands out with its peppery freshness, light citrus tones and fine herbal spice. It supports the creamy basic structure, enhances the aroma of the pear and brings out the mildness of the cheese. The typical Austrian interplay of melting and invigorating freshness brings an exciting complexity to the glass and perfectly complements the texture of the dish.
Chablis AOC (Burgundy, France)
Chablis has a pronounced minerality, fine citrus notes and elegant salinity that make the risotto refreshing. The nutty finish complements the cheese, just as the fine fruit structure emphasizes the pear. The clarity and tautness of the Chablis bring balance to the interplay of cream, butter and fruit.
Pinot Grigio delle Venezie DOC (Veneto, Italy)
A fine Pinot Grigio with moderate acidity, delicate pear and lemon fruit and light almond notes. This subtly emphasizes the sweetness of the pear, but does not overpower the spicy profile of the grey cheese. Its lightness makes it an elegant partner for a creamy risotto.
Chardonnay WO Elgin (Western Cape, South Africa)
Elgin Chardonnay from South Africa impresses with its freshness, restrained woody notes and structuring acidity. Aromas of green apple, lime and mineral accents emphasize the pear and chives in the risotto. The creamy gravitas and independent character round off the wine experience with this alpine dish.
The recipe:
Risotto mit Graukäse & Birne
Cooking utensils
- 1 Schmor- oder Kasserolle
- 1 Messer
- 1 Schneidebrett
- 1 Reibe
- 1 Messbecher
Ingredients
Risotto
- 160 g Risottoreis Carnaroli oder Arborio
- 1 kleine Zwiebel
- 10 g Butter
- 50 ml trockener Weißwein
- 400 ml Gemüsebrühe heiß
- 1 reife Birne
- 70 g Südtiroler Graukäse
- 20 g frisch geriebener Parmesan
- 10 g Butter zum Fertigstellen
- Salz weißer Pfeffer, Muskat
- 2 EL Schnittlauch fein geschnitten
Preparation
Risottoansatz
- Zwiebel fein würfeln, in Butter glasig anschwitzen. Reis zugeben und ebenfalls anschwitzen.
Wein und Brühe
- Mit Weißwein ablöschen und einkochen lassen. Brühe portionsweise zugeben, dabei stetig rühren.
Birne und Graukäse
- Birne schälen, entkernen, in kleine Würfel schneiden. Graukäse grob reiben. Nach Hälfte der Garzeit Birne zum Risotto geben. Am Ende Graukäse, Parmesan, Butter, Muskat einrühren.
Finish
- Mit Salz, Pfeffer, Muskat abschmecken und mit Schnittlauch servieren.
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