The chef recommends
Our chef Franz Schönegger indulges you with various culinary highlights from his gourmet cuisine: traditional Gastein valley delicacies as well as international specialties. With his team he continuously creates new and delicious meals.
Our head chef, Franz Schönegger, is revealing one of the best-loved autumn recipes for you to cook at home:
For four people:
350 g risotto rice
½ bunch of sage
2 bay leaves
3 tbsp. olive oil
600 ml vegetable stock
200 ml water
1 dash of dry white wine
100 g grated parmesan cheese
Parsley for garnishing
For the vegetable stock:
1 l water
1 parsley root
2 – 3 peppercorns
To make the vegetable stock cut all the vegetables into pieces around 2 cm long and add to cold water along with the peppercorns and salt. Bring to the boil and allow to simmer for 2 ½ hours. Then strain the vegetable stock through a sieve.
To make the risotto:
Peel and finely dice the onions, wash the sage, dab it dry and cut into strips. Heat two tablespoons of oil in a pot (20 cm diameter) and steam the onions in there.
Add the bay leaves, sage and rice and sauté while turning until the rice becomes glassy. Season with salt and pepper. Add the vegetable stock, 200 ml of water and the white wine and cook for around 20 minutes on a medium heat.
Clean and wash the porcini before cutting them into slices. Heat the remaining oil in a pan and fry the porcini there for a little while.
Stir parmesan cheese and mushrooms into the risotto and serve on a plate. Serve with parmesan flakes and parsley as a garnish as desired.
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Ingredients for 4 servings:
500 g fresh blueberries
400 g flour
2 pinches salt
400 ml milk
4 tablespoons clarified butter
Wash the blueberries and mix them together with the flour and salt in a bowl. Bring the milk to boil and while still hot add slowly to the mixture stirring continuously until you get a thick dumpling dough.
Heat the clarified butter in a frying pan. Use a large spoon to form the dumplings as you wish, place them in the pan and press them flat.
Cook slowly over a medium heat for about 5 minutes on each side. Carefully remove the dumplings from the pan, drain off well or dab with kitchen roll.
Dust with icing sugar before serving.
Our tip: Blueberry dumplings are delicious served with whipped cream and/or vanilla ice cream.
We wish you bon appétit!
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Our experienced service team will gladly inform you about the meals in the restaurants at the Hotel EUROPÄISCHER HOF. Every year our staff takes part in various service and cuisine prize competitions. Several national and regional champions have emerged from our hotel.
If you would like to get to know Austrian cuisine more closely, we recommend a visit to the hotel’s own Gasteiner Klause. Regional delicacies will be served here in a rustic atmosphere.