Mediterranean meets forest cuisine – an aromatic fall dish
Wine with food means finding the perfect balance between aromatic depth and subtle elegance. Wine and food enter into an exciting dialog in this recipe: Juicy peppers are stuffed with a creamy wild mushroom risotto, which is given a distinctive aroma by parmesan, thyme and garlic. The slight sweetness of the peppers complements the earthy mushrooms and gives the dish a Mediterranean charm with autumnal warmth. A dish that is both festive and down-to-earth and the ideal wine accompaniment makes it an unforgettable moment of indulgence.
Ideal wine pairing: Nebbiolo (Langhe, Italy)
Nebbiolo from the Langhe hills in Piedmont is a wine of incomparable structure and elegance. With its fine aromas of cherries, rose petals, tar and dried herbs, it offers the perfect balance between power and finesse. Risotto with wild mushrooms calls for a wine with depth that can absorb its earthy notes without overpowering them. Nebbiolo brings a fresh, lively acidity that lightens the creamy texture of the risotto, while its tannins lend structure and round off the sweetish character of the peppers. The long finish with mineral nuances makes this pairing an experience that combines down-to-earthness with noble elegance.
Further wine recommendations for this dish
Pinot Noir (Central Otago, New Zealand)
This Pinot Noir from New Zealand impresses with clear fruit, elegant acidity and silky tannins. Its aromas of sour cherries, cranberries and a hint of herbs complement the earthy depth of the mushroom risotto, while the fresh fruitiness picks up on the sweetness of the peppers. The lightness of the body ensures that the dish is not weighed down, but shines with a harmonious balance between freshness and depth.
Barbera d’Alba DOC (Piedmont, Italy)
Barbera is a powerful yet fresh red wine with lively acidity and rich cherry fruit. Its spicy and slightly earthy notes harmonize wonderfully with the wild mushrooms, while the peppers are accentuated by the fruity intensity of the wine. The medium body perfectly complements the creamy risotto without overpowering it, making the combination lively and balanced.
Tempranillo Crianza (Rioja DOCa, Spain)
A Rioja Crianza offers the ideal blend of fruity berry aromas and subtle spice from barrel ageing. Notes of vanilla, tobacco and dried fruit play perfectly with the hearty depth of the mushroom risotto. At the same time, the soft texture complements the creamy consistency, while the sweetness of the paprika is picked up by the juicy cherry fruit of the Tempranillo. This pairing combines Mediterranean lightness with Spanish elegance.
Sankt Laurent (Thermenregion, Austria)
Sankt Laurent is an elegant red wine with aromas of sour cherries, plums and subtle spicy notes. It is an excellent match for the peppers, as its acidity balances the sweetness and underlines the earthy aromas of the mushrooms with its fine structure. The velvety character of the wine provides an elegant accompaniment that rounds off the dish without weighing it down. This combination is a warm, balanced delight, especially in the fall.
Syrah, Saint Joseph AOC (Northern Rhône, France)
A Syrah from the northern Rhône with its typical notes of black pepper, violets and dark fruit adds spice and depth. It goes perfectly with the hearty creaminess of the risotto and adds complexity to the dish. Its firm tannins provide structure, while the mineral freshness highlights the earthy mushroom flavors. A pairing that emphasizes the rustic side of the dish and at the same time lends it noble elegance.
The recipe:
Gefüllte Paprikaschoten mit Wildpilz-Risotto
Cooking utensils
- 1 Ofenform
- 1 Pfanne
- 1 Topf für Risotto
- 1 Schneidebrett & Messer
Ingredients
- 2 große rote Paprikaschoten
- 150 g Risottoreis z. B. Arborio
- 150 g gemischte Wildpilze z. B. Steinpilze, Pfifferlinge
- 1 kleine Schalotte
- 1 Knoblauchzehe
- 500 ml Gemüsebrühe
- 50 ml Weißwein
- 40 g Parmesan gerieben
- 1 EL Butter
- 1 EL Olivenöl
- 1 Zweig Thymian
- Salz & Pfeffer
Preparation
- Paprika waschen, Deckel abschneiden und entkernen. Beiseitestellen.
- Schalotte und Knoblauch fein hacken, Pilze klein schneiden.
- Butter und Olivenöl in einem Topf erhitzen, Schalotte und Knoblauch anschwitzen.
- Reis hinzufügen, kurz glasig rühren, mit Weißwein ablöschen.
- Brühe nach und nach angießen und unter Rühren einkochen lassen.
- Pilze und Thymian zugeben, bis der Reis cremig und bissfest ist. Parmesan unterrühren.
- Paprikaschoten mit Risotto füllen, in eine Ofenform setzen und bei 180 °C ca. 20 Minuten backen.
- Heiß servieren und mit frischem Thymian garnieren.
Empfohlene Beilagen:
- Rucola-Salat mit Balsamico
- Knuspriges Ciabatta
- Ofenkartoffeln mit Rosmarin
