[et_pb_section fb_built=”1″ _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.peter-paradeiser.at\/wp-content\/uploads\/2023\/09\/PHOTO-2023-07-14-13-35-14a.jpg” title_text=”PHOTO-2023-07-14-13-35-14a” _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.22.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.1″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Risotto with roasted tomatoes, garlic and Gr\u00fcner Veltliner Alte Rebe<\/span><\/span> <\/span><\/span><\/p>\n OUR SEPTEMBER FOOD & WINE PAIRING WITH HENRIETTA ANEFALK<\/span><\/span> <\/span><\/span><\/p>\n Recipe:<\/span><\/span> <\/span><\/span><\/p>\n 250g red cherry tomatoes<\/span><\/span> <\/span><\/span>6 cloves of garlic, unpeeled, <\/span><\/span>Preparation:<\/span><\/span> <\/span><\/span>Henrietta’s Comment: [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Risotto with roasted tomatoes, garlic and Gr\u00fcner Veltliner Alte Rebe OUR SEPTEMBER FOOD & WINE PAIRING WITH HENRIETTA ANEFALK Recipe: 250g red cherry tomatoes 6 cloves of garlic, unpeeled,5 tsp olive oil 6 dl chicken broth (vegetables also work) 4dl Gr\u00fcner Veltliner 3 shallots 6 dl Arborio rice 1 dl loosely packed, grated fresh basil […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3,44],"tags":[],"class_list":["post-232433","post","type-post","status-publish","format-standard","hentry","category-aktuelles","category-news"],"_links":{"self":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/232433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/comments?post=232433"}],"version-history":[{"count":5,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/232433\/revisions"}],"predecessor-version":[{"id":232472,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/232433\/revisions\/232472"}],"wp:attachment":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/media?parent=232433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/categories?post=232433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/tags?post=232433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/span><\/span>5 tsp olive oil<\/span><\/span> <\/span><\/span>6 dl chicken broth (vegetables also work)<\/span><\/span>
<\/span><\/span>4dl Gr\u00fcner Veltliner<\/span><\/span> <\/span><\/span>3 shallots<\/span><\/span> <\/span><\/span>6 dl Arborio rice<\/span><\/span>
<\/span><\/span>1 dl loosely packed, grated fresh basil<\/span><\/span> <\/span><\/span>1 dl grated Parmesan<\/span><\/span> <\/p>\n
<\/span><\/span>Preheat oven to 180\u00b0C.<\/span><\/span> Drizzle some olive oil on a baking tray.<\/span><\/span> <\/span><\/span>Halve the cherry tomatoes and place them on the baking sheet along with the garlic cloves.<\/span><\/span> Season with salt and pepper.<\/span><\/span> Roast in the preheated oven for about 30 minutes or until the tomatoes shrivel around the edges and the garlic is soft.<\/span><\/span> <\/span><\/span>Remove from the oven and squeeze the garlic from the skin, chop coarsely and place in a small bowl.<\/span><\/span> Put aside.<\/span><\/span> <\/span><\/span>Bring the broth to a boil in a separate saucepan.<\/span><\/span> Reduce the heat and let the broth simmer briefly.<\/span><\/span> Chop onions finely.<\/span><\/span> Heat olive oil in a medium-heavy saucepan over medium-high heat.<\/span><\/span> Add the onion and cook until the onion is soft and light golden, almost a little translucent.<\/span><\/span> Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.<\/span><\/span> Add a ladle of the simmering broth to the rice and stir constantly with a wooden spoon over medium heat until the liquid is completely absorbed.<\/span><\/span> Alternate between wine and broth.<\/span><\/span> Add about 1 cup of the liquid, stirring constantly, to allow the liquid to be absorbed before adding more.<\/span><\/span> <\/span><\/span>Cook until the rice is tender yet firm to the bite and the risotto is creamy.<\/span><\/span> <\/span><\/span>I usually start tasting after about 15 minutes, it probably takes about 20 to 25 minutes to prepare and should end up moist and creamy.<\/span><\/span> <\/span><\/span>Remove the risotto from the heat and add the garlic, some of the tomatoes, basil and parmesan.<\/span><\/span> Season with salt and pepper if necessary.<\/span><\/span> Serve immediately, risotto waits for no one?.<\/span><\/span> <\/p>\n
The possibility and luxury of using the wine for cooking as well as drinking it adds a very nice depth to a combination.<\/span><\/span> The Gr\u00fcner Veltliner, with its notes of dark fruits and roasted notes, harmonizes wonderfully with the sweeter roasted garlic and tomatoes.<\/span><\/span> The salt and umami flavors of the Parmesan absorb the grapefruit in the wine and provide wonderful richness.<\/span><\/span><\/p>\n