🔕 🔔
Loading…

My Basket ()

All questions

What wine in a risotto?

The recipe is one of Ottolenghi's, and it calls for a 1/2 cup of white wine. I have a bottle of dry sherry here and not much else -- would this work or should I try to pick something else up? (I know nothing about wine, since I don't like it, so please excuse me if this is a dumb question :))

asked by Rachel 7 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 348 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added 7 months ago

I would not use sherry, it would overpower the risotto IMO. Either pick up some dry white wine like pinot grigio or sauvignon blanc. I find chardonnay a bit too oaky for risotto. If you don't want to out use same amount of broth/stock in place of wine.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 7 months ago

Sherry could be used, but it will give the risotto a very specific and atypical flavor. If you don't like wine, you don't have to use it at all.Just start with some broth that you are going to use to build your risotto.
My personal preference for risotto is a soft Italian white such as Gavi or Vernacchia de San Gimignano.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 7 months ago

I agree with Chef June. Chicken broth will work fine. I am sure it will still be great. Good Luck!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 7 months ago

You're essentially using the wine to bring out alcohol soluble flavors and to add a bit of bright acidity. I use something very dry and crisp like a Pinot Grigio. However, I rarely have wine lying around the house, so I often don't put it in. Risotto is something I make often, and it would be a shame to forgo it just because of the wine.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

A7ddfad8 0c86 45e9 84e3 db0f6f338e14  barefoot contessa
added 7 months ago

You could also replace the wine with a dry white vermouth if you have that on hand. I have also seen risotto made with red wine (I have not tried it), however this will obviously change the appearance of the final dish. As for which wine to use--as they say if you would like to drink it then use it. ;-))

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.