What is the best white wine to use in a simple risotto? I used a CA Sauvignon Blanc that was fine to drink, but not so great in the risotto.
It actually seemed like the recipe called for too much wine (1 cup / 1.75 cups of rice + what turned out to be the correct amount of stock). I followed a Deborah Madison recipe that uses vegetable stock. (I even used her recipe for stock.) Your thoughts? Thank you, everyone. ;o)