The general opinion is that any wine is useful for cooking. In fact, as with anything, quality stuff is best, no matter where you put it. My rule is to make the wine at least so good that I enjoy drinking it from the glass while I’m cooking. Not much, of course, it will not have a good effect on the dish. When I consider an excellent dish, I use only such wine.
Cooking with wine is done as follows: chop, sip the wine, stir, drink a little, continue to roast, hold the glass in your hand and stare somewhere in between, go back to things and pour the wine into the pan on the stove. Fry until it evaporates and only the smell remains in the dish. You are intentionally leaning on the steamer and looking for real fumes.
So you are always in a better mood, the stressful daily life is relaxed a bit, so the food you prepare will taste better. We neglect this part of cooking a lot.
So the main guiding principle in cooking with wine is quality. Then there is the issue of color. Red wine goes into very spicy dishes, bold pickles, and tomato sauces. It also interestingly complements thick minestrone. Red wine has longer cooking times than white.
White wine is softer and is suitable for vegetable dishes, risottos, cream soups and light sauces. In cream soup, it perfectly replaces lemon. We bring sweets with her, knead biscuits, and make cream, except for chocolate, because they don’t like it. Until we master the taste and the right amount of wine in the recipe, there is no need to overdo it when cooking with wine, nor when drinking.
My recipe today is white rice mixed with sun-dried tomato pesto and topped with roasted asparagus. Like a glass of wine, they contain all kinds of beneficial substances that also act as antioxidants and reduce the effects of stress. Their season ends with a hot summer, and you may still find a bouquet of intense green-purple buds on the market. They acquire a very special taste when grilled or fried. If you have already opened a summer kitchen, this may be the first dish prepared in the open air. Serve with a glass of good wine and a toast for life.
Risotto with asparagus
- A bunch of asparagus
- white onion
- green stem
- 2 garlic cloves
- 200g of rice, suitable for risotto (such as Arborio)
- olive oil
- Salt and Pepper
- Spices for soup base
- 100 ml of white wine
- 100 grams of almonds
- 8 sun-dried tomatoes
- 100 gm cherry tomatoes
- small head of garlic
- juice of one lemon
- grated shell
- Salt and Pepper
- 2 tablespoons olive oil
1. Soak the almonds in water overnight. Peel, rinse, and shake out on a kitchen towel to dry.
2. Stir the soup base seasoning into a pint of hot water. We chop the onion, garlic and vegetables separately. Cut off the woody part of the asparagus, then carefully slice it lengthwise.
3. Fry the onions in the oil (keep it light), add the vegetables and finally the garlic. Once it smells good, add the rice and fry until all the grains are browned. Pour the wine and stir until it evaporates. After cooking, a little alcohol will remain in the dish, and if you want to make the dish completely alcohol-free, pour water over it. Continue watering at the base of the soup, stirring as much as possible along the bottom. When the rice is cooked, set it aside. The structure should be creamy, and the risotto should not be too dry.
4. For pesto, grate the lemon peel and squeeze the juice. All ingredients go into a powerful blender at the same time: blanched almonds, juice, grated lemon peel, sun-dried tomatoes, cherry tomatoes, peeled small garlic, salt and pepper to taste, and enough olive oil to make a thick pesto.
5. Gently flip half of it into the risotto, place half over the risotto in plates and over the roasted asparagus. Finally fry the asparagus and put it on the risotto while it is still hot.