COOKING WITH WHITE WINE RECIPES RECIPES

Steps:

• { "@type": "HowToStep", "text": "
  1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
  2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
  3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
  4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
  5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
  6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.
  " }

Steps:

• Sprinkle the brown sugar on a plate. Grate the lemon zest evenly over it. Set aside.
• In a medium pot over medium heat, add the honey, star anise, cinnamon sticks, ground cinnamon and ground ginger. Bring it to a simmer and let it froth and turn light brown, 2 to 3 minutes. Remove the pot from the heat and slowly add the wine. Return the pot to medium heat.
• Cut the zested lemon into 5 or 6 rounds, then remove and discard any pits. Add the lemon slices and pear to the wine. Remove the pot from the heat and steep like tea for 10 to 12 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the spices but hold onto the lemon slices and pear. Taste. Stir in more honey if it needs a little extra sweetness. Return the lemon slices and pear to the wine.
• Lightly dip the rims of 4 heat-safe glasses or mugs into the wine, then dip in the lemon sugar. Ladle the wine into the glasses and serve.