Ingredients for two:
- Olive oil for sautéing
- 1 onion
- 1 garlic clove
- 200 g risotto rice
- 200ml ZERONIMO Grüner Veltliner
- 400 ml vegetable stock
- 100 ml cream
- 70 g Parmesan/Grana Padano
- 250 g mushrooms
- Herb oil (optional)
- Chili oil (optional)
- 3–4 lamb racks
Let’s cook!
Grate the Parmesan and finely chop the tarragon; set aside. Peel and finely chop the onion and garlic, then sauté in olive oil until translucent. Add the rice, cook briefly and deglaze with Zeronimo Grüner Veltliner. Let absorb fully.
Gradually add the stock, stirring regularly, and cook until the risotto is creamy while the rice still has a slight bite. Stir in cream and Parmesan, then season to taste. Slice the mushrooms, sear in hot oil and season well. Sear and season the lamb, then arrange both on the risotto. Optional: finish with herb oil, chili oil and extra Parmesan.
Zeronimo Leonis Blend as the perfect match
The mushroom risotto with lamb and Zeronimo Leonis Blend harmonize incredibly well.
The richness of the fat components in the dish, from both the risotto and the lamb, enhances the mouthfeel, the intensity of the flavors, and the texture to a maximum. The oak notes of the wine, as well as the complex dark berry aromas, are brought to the fore. The mushrooms in the dish further demonstrate why it’s often said that non-alcoholic dry red wines are true umami lovers. The wine always provides a beautiful, supportive accompaniment without ever overpowering the other flavors. A truly wonderful pairing.
Serving Tip: 1-2 hours decanting or 30-60 min screw open | with 13-14 Degree Celsius in the glass | Burgundy glass highly recommended for the most elegant experience.
About David Geisser
Even as a teenager, David Geisser published his first cookbook as part of his high school graduation project, which quickly gained attention in the Swiss culinary scene. After graduating from high school, he began an apprenticeship as a chef and gained experience working with renowned chefs. He then completed his military service with the Pontifical Swiss Guard in the Vatican. There, after some time, he was allowed to cook not only for the guardsmen but also for the Pope. During this time, he collaborated with the Pope on the cookbook “Buon Appetito, Guardia Svizzera,” which received considerable international acclaim.
After returning to Switzerland, David focused on sharing his culinary knowledge. He appeared regularly on television programs and authored further cookbooks. He also established his own cooking studio in the Zurich Oberland region, which today serves as a platform for cooking classes, corporate events, and content production.
He recently opened a fine-dining restaurant in St. Gallen Soleil d’Or, which reflects his passion for high-quality cuisine and innovative concepts. The restaurant recently received its first Michelin star. Furthermore, David Geisser is active on social media, particularly Instagram, where he combines culinary creativity with modern storytelling.
