Autumn delights for the palate

Ti amo, Risotto alla milanese!

Risotto is as diverse in taste as fine wines. In Italy, risotto is described as all’onda if it’s just right because it forms beautiful waves when stirred to make it wonderfully creamy. The “Risotto Milanese” saffron risotto is refreshingly easy to make and uses just a few ingredients. It can be served as accompaniment to a good steak or as the main dish. The few ingredients, however, must be of premium quality. Saffron is the most expensive spice in the world – only small quantities are needed for flavouring, which develop their full flavour when warmed.

Ingredients:

  • 350 g risotto rice (the recipe works best with high-quality types such as Arborio, Vialone Nano or Carnaroli).
  • 60 g butter
  • 3 tbsp olive oil
  • ½ onion, finely chopped
  • 1/8 l white wine, dry
  • 1.5 litres vegetable stock
  • 1 packet saffron threads
  • 5 tbsp Parmesan, grated
  • Salt & pepper

Preparation:

  1. Heat the olive oil in a wide pan and sauté the finely chopped onion until translucent.
  2. Meanwhile bring the vegetable soup with the saffron threads to boil and then leave it on a low heat on the hob so that it stays warm.
  3. Add the rice to the pan and toast until translucent before adding the white wine.
  4. While stirring continuously, now add the warm vegetable and saffron broth and cook the rice according to the instructions on the packet until al dente (approx. 18 minutes).
  5. Finally stir in the cubed butter and the Parmesan and season with salt and pepper. Wait until the end before you do so, because the salt content of the broth can increase dramatically during the boiling-down process.

Wine recommendation: A dry white wine goes best with this risotto, such as the Welschriesling from the List Vineyard in Weinburg/Styria.

Expert tip: If you’d like variety, you could add fried scallops and/or calamari rings to the risotto. In that case, fish stock would be better than vegetable stock.

With these tips from our kitchen, the recipe should be a hit, no matter if you’re a risotto beginner or already an expert! 👨🏼‍🍳👩🏼‍🍳

Tasty red wine goulash

Usually there’s a little more time at the weekend for the fine things in life. Everything is calmer than during the hustle and bustle of the working week. Even cooking can be done at a slower pace for a welcome change. This time we opted for a red wine goulash, paired with a wonderful, full-bodied Blaufränkisch wine from the Leitha Mountains. Leithaberg DAC from Markus Altenburger. This wine harmonises perfectly with red meat, duck or goose, which are also ideal for a festive Christmas meal! Our still mineral water, for example, pairs perfectly with this high-tannin red wine. Selected by hand and without aids, these grapes from Leithaberg DAC were fermented spontaneously in open wooden fermentation stands before maturing slowly for 21 months in large oak barrels.

The time devoted to maturing the wine and to making the dish really pays off in terms of flavour – and that’s a promise!

Ingredients:

  • 1 kg onions
  • 1 kg beef goulash meat
  • 4 garlic cloves
  • 4 tbsp lard
  • 4 tbsp paprika powder, sweet
  • 300 ml dry red wine (e.g. Leithaberg DAC, 2011)
  • 1 l beef soup
  • 2 tbsp tomato paste
  • 1-2 csp cumin, ground
  • Lemon peel, untreated and grated
  • 1 csp marjoram
  • Salt

Preparation:

  1. Peel the onions and garlic and chop them finely. Dice the meat and heat the lard in a large pan.
  2. Brown the onions with the garlic while stirring continuously. That may take up to an hour, but it’s worth being patient so that sufficient caramelisation occurs to lend the dish flavour.
  3. Put the pan to one side and stir in the paprika powder, then add the red wine.
  4. Next, add the soup and let everything stew for half an hour.
  5. If you prefer the goulash to have a smoother consistency, then blend everything using a hand blender and add the meat, tomato paste, cumin, lemon zest, salt and marjoram.
  6. Let everything to come to a boil and then reduce the temperature to a gentle simmer.
  7. Now be patient – put the lid on the pan and let the goulash simmer for 2.5 to 3 hours until the meat is buttery soft.

We recommend that you serve it with rolls, bread dumplings or fresh spätzle. 😍😋

COCKTAILS
ADD ZEST TO LIFE

Our new Gasteiner Lemon, Orange & Grapefruit flavours are also ideal for mixing cocktails. Here are some recipe ideas.

Fruity Aperol

6 cl Prosecco

4 cl Aperol

10 cl Gasteiner Orange

Orange slices & ice cubes

Fill a long drink glass with ice cubes. Pour the Aperol and Prosecco into the glass and top up with Gasteiner Lemon. Serve with orange slices and a straw.

California Dreaming

4 cl rum

2 cl elderflower syrup or 2 tsp cane sugar

10 cl Gasteiner Grapefruit

Rosemary & ice cubes

Fill a long drink glass with ice cubes. Add the rum and elderflower syrup/cane sugar to the glass, stir and top up with Gasteiner Grapefruit. Add the rosemary to the glass for decoration and serve with a straw.

Vodka Wellness

4 cl vodka

10 cl Gasteiner Lemon

Mint leaves & ice cubes

 

Fill a long drink glass with ice cubes. Pour the vodka into the glass and top up with Gasteiner Lemon. Rub the mint between your fingers so that it develops its full aroma and add it to the glass as decoration. Serve with a straw.

Information: The pressure created by rubbing the mint causes the cell membranes to burst, releasing numerous essential oils in which the full aroma is stored.

Happy Go Lucky

4 cl gin

2 cl elderflower syrup

10 cl Gasteiner Lemon

Mint leaves & ice cubes

 

Fill a long drink glass with ice cubes. Pour the gin and elderflower syrup into the glass and top up with Gasteiner Lemon. Rub the mint between your fingers so that it develops its full aroma and add it to the glass as decoration. Serve with a straw.

So fresh, so clean
(non-alcoholic)

 

2 cl elderflower syrup

Gasteiner Lemon or Grapefruit

Mint leaves, cucumber & ice cubes

 

Fill a long drink glass with ice cubes. Pour the elderflower syrup into the glass and top up with Gasteiner Lemon/Grapefruit. Rub the mint between your fingers so that it develops its full aroma and add it to the glass as decoration. Serve with a straw and a slice of cucumber.

#gasteiner

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