Autumn transforms Rioja Alavesa into a spectacle of aromas and colors. It’s harvest time, a season for walks among golden vineyards and cooking with seasonal ingredients.

At Ostatu, we celebrate this time of year with a very special pack that brings together three treasures from our land: Ostatu Reserva, Escobal de Ostatu, and the exquisite local truffle.

To help you enjoy it as it deserves, we suggest three autumn recipes with a touch of truffle that pair perfectly with our wines.

Braised beef cheeks in red wine with sweet potato purée and local truffle

A comforting classic that gains depth from freshly grated truffle just before serving. The beef cheeks, slowly braised in red wine, and the sweet potato purée create a smooth, flavorful base that’s elevated by the spicy, elegant character of Ostatu Reserva. A dish to kick off autumn with strength.

Ingredients (serves 4):

  • 1 kg beef cheeks
  • 2 carrots
  • 1 large onion
  • 2 garlic cloves
  • 500 ml red wine (you can use Ostatu Reserva)
  • 500 ml beef stock
  • 2 large sweet potatoes
  • 30 g butter
  • Dried local truffle slices
  • Extra virgin olive oil, salt, and pepper

Preparation:

  1. Sear the beef cheeks in a casserole with olive oil. Remove and set aside.
  2. Sauté the chopped onion, carrot, and garlic until golden.
  3. Add the beef cheeks, red wine, and stock. Simmer gently for 2–3 hours until very tender.
  4. Meanwhile, roast the sweet potatoes in the oven (180°C, 45 min), peel them, and mash with butter, salt, and pepper.
  5. Serve the beef cheeks over the sweet potato purée and top with slices of truffle just before serving.

Wild mushroom risotto with Idiazabal cheese and local truffle

Seasonal mushrooms and Idiazabal cheese create a risotto full of flavor, but it’s the truffle that turns it into a celebratory dish. Escobal de Ostatu, with its freshness and minerality, balances the intensity of the dish and accompanies it with finesse.

Ingredients (serves 4):

  • 300 g arborio rice
  • 200 g mixed wild mushrooms (boletus, chanterelles, etc.)
  • 1 onion
  • 1 liter vegetable stock
  • 100 ml white wine
  • 50 g grated Idiazabal cheese
  • Dried local truffle slices
  • Olive oil, salt, and pepper

Preparation:

  1. Sauté the chopped onion in olive oil until translucent.
  2. Add the chopped mushrooms and cook for a few minutes.
  3. Stir in the rice, then add the white wine. Let it evaporate.
  4. Gradually add the stock, stirring constantly, for about 18–20 minutes.
  5. When the rice is creamy, add the Idiazabal cheese and mix well.
  6. Serve hot with slices of truffle on top.

Warm roasted pumpkin salad with kale, walnuts, and local truffle

A light yet flavorful dish that captures the essence of autumn. The sweetness of roasted pumpkin, the earthy crunch of walnuts, and the freshness of kale come together beautifully, while the truffle adds a luxurious touch. Pair it with Escobal de Ostatu to highlight its mineral notes and subtle elegance.

Ingredients (serves 4):

  • 400 g pumpkin, peeled and cubed
  • 100 g kale, chopped
  • 50 g walnuts
  • Dried truffle slices
  • Extra virgin olive oil, salt, and pepper

Preparation:

  1. Roast the pumpkin cubes in the oven (180°C, 30–35 min) with a drizzle of olive oil, salt, and pepper until tender and slightly caramelized.
  2. Sauté the kale briefly in a pan with a little olive oil until just wilted.
  3. Toast the walnuts lightly in a dry pan.
  4. Combine the roasted pumpkin, kale, and walnuts in a bowl.
  5. Serve warm and finish with slices of truffle on top.

Find this pack at www.tienda.ostatu.com