Hand cheese risotto, © Tasty & Co© Tasty & Co

For the hand cheese risotto:

  • 150 g risotto rice
  • 2 pieces of hand cheese (Harz cheese)
  • 1 shallot
  • 150 ml white wine (2016 Riesling | Michel Pfannebecker | Westhofener Steingrube)
  • 200 ml vegetable stock
  • about 300 ml of water
  • salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika sweet
  • 1 tsp caraway

For the savoy cabbage:

  • 2 tablespoons grapeseed oil
  • 200 g savoy cabbage
  • 100 ml white wine (2016 Riesling | Michel Pfannebecker | Westhofener Steingrube)
  • 1 shallot
  • 4 juniper berries
  • 1 cinnamon stick
  • 1/2 teaspoon white pepper
  • 1 tsp caraway
  • 1 bay leaf
  • 1 tbsp grated apple
  • 100 ml vegetable stock
  • salt
  • 200 g cream
  • 1 tbsp butter
  • 1 tbsp flour

For the grapeseed oil Tuile:

  • 100 g of water
  • 10 g of flour
  • 20 g grape seed oil
  • salt

For the candied apple cubes:

  • 2 tablespoons powdered sugar
  • 1 apple
  • 1 teaspoon cayenne pepper

For the sausage cubes:

  • 1 tin of sausage (bratwurst)
  • Melt flour
  • Gurnard for baking
  • 1 glass of pumpkin and apple chutney

That's how it works:

The indicated amount is enough for 3 portions.


Cut the bratwurst from the tin into even cubes. The fat that has leaked in the can, we use later for the risotto. The jelly can simply be so nibbled.

Flour the bratwurst cubes and fry them in plenty of clarified butter in the pan until golden brown on all sides.


Dice the shallot fine and steam it in grapeseed oil. Cut the savoy cabbage into thin strips and add it as soon as the shallots are glassy. Steam the savoy cabbage until it collapses and clears with the wine. Add the remaining ingredients (except cream, butter and flour), simmer for about 30 minutes. Take the cinnamon stick out after about 10 minutes. In a second pot, make a roux out of butter and flour, add the cream and stir the savoy cabbage into the bound cream sauce. Tastes again with salt.


Dice the shallot small and steam it in the fat of the bratwurst, as soon as they are glassy, add the risotto rice and fry it for a few minutes before you quench with the white wine. Mortar the cumin and cook with paprika, pepper and salt. Now it's always nice to stir and boil the remaining liquids gradually (ladle-wise).

Once the rice is cooked, finely chop the Harz cheese and fold in. Switch off the stove and let the risotto rest for about 10 minutes.


Mixtures flour, grape seed oil and water together. Heat up a pan and add the mixture one tablespoon at a time. It form small pancakes, which initially bubble very strong. Here the water overcooks. What's left is a net of oil flour, which is super crispy.

Carefully remove from the pan with a spatula and drain on kitchen paper. Season directly with a pinch of salt.


Cut the apple into small cubes. Melt the powdered sugar in a pan and mix it with the cayenne pepper. Add the apple cubes and candied until they are evenly coated with cayenne sugar.


Arrange the risotto on a plate. Spread the creamy savoyah around it. Place bratwurst and apple cubes on top. Put a tuile in the risotto and put a dollop of pumpkin and apple chutney next to it. The best is the fine Riesling, which we have already overcooked in the risotto and in the Rahmwirsing.

Source: Blog post Lecker & Co

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