2 pears (e.g. Good Louise)
2 tbsp butter
1 onion
350 g risotto rice (e.g. Arborio)
2 dl white wine
3 tbsp Appenzeller Alpenbitter Approx.
8 dl vegetable stock, hot
150 g fresh goat’s cheese
1 tbsp Appenzeller Alpenbitter
Salt to taste
A little freshly ground pepper
Clarified butter for frying
2 onions
2 cs knöpfli flour or standard flour



Chop pears into chunks, heat 1 tbsp butter, sauté pears for approx. 7 min., remove, cover and set aside. Finely chop onions. Heat the rest of the butter, sauté the onions, add the rice and continue to sauté, stirring, until translucent.

Add wine and 3 tbsp Appenzeller Alpenbitter and cook until all the liquid has been absorbed. Gradually add stock, stirring continuously, so that the rice is always just covered with liquid. Simmer for approx. 20 min. until the rice is creamy. Remove the pan from the stove, roughly crush the cheese with a fork, mix into the risotto together with 1 tbsp Appenzeller Alpenbitter and two-thirds of the pears, season.

Slice onions into approx. 3 mm thick rings, mix with flour and shake off excess. Heat clarified butter in a non-stick frying pan and fry the onion rings in portions on a medium heat for approx. 12 min. until crispy. Divide risotto between 4 plates, garnish with remaining pear chunks. Arrange crispy onion rings on top.