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 Post subject: Risotto and wine
PostPosted: Mon Dec 06, 2010 8:45 pm 
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What type of wine do you people use in risotto, if any? I normally use some white wine and some fake butter, and am making some right now using chardonnay, mushrooms, and artichoke hearts. I've never used vegetable broth or anything, or any soy creams or anything, but I wanted you guys' take on this.


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 Post subject: Re: Risotto and wine
PostPosted: Mon Dec 06, 2010 8:50 pm 
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I've always used broth. But that sounds good.

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 Post subject: Re: Risotto and wine
PostPosted: Mon Dec 06, 2010 9:16 pm 
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White wine, usually some kind of sav blanc from New Zealand. I know nothing about wine, but my mum once told me that Kiwi white wines are usually good. Or I just grab whichever reasonably priced one that I see someone classy-looking buying.

Considering that my hometown is surrounded by wineries, I'm a complete embarrassment.

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 Post subject: Re: Risotto and wine
PostPosted: Mon Dec 06, 2010 9:22 pm 
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I use white wine and some kind of broth. I also recently made one with a red wine base (I had just a splash of red wine to use up, so I Googled for red wine risotto) and it was a really pleasant change. I like the rich red flavor.

How do you make it without broth? Do you just use water? Or a whole lot of wine?

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 Post subject: Re: Risotto and wine
PostPosted: Mon Dec 06, 2010 9:57 pm 
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Haha, without broth you just use a whole lot of wine, in response to your question. I just got done making and eating mine, and it was the most delicious. You use the amount of water it takes to cook however much rice you are using, and then add wine and fake butter, let that absorb, add more, let that absorb, as many times as you want. But I normally end up putting about 3/4 a bottle in when cooking about six servings worth of risotto.


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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 12:02 am 
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I use white wine for the first addition of liquid (after the rice is coated with 'butter') but only a cup at most. The rest is vegetable broth. I would rather drink my wine than eat it.

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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 12:14 am 
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Can anyone recommend a stunning risotto recipe? Mine usually turn up mushy. I think I need a new recipe, preferably involving saffron, sage, and/or squash.

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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 12:20 am 
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molasses jane wrote:
Can anyone recommend a stunning risotto recipe? Mine usually turn up mushy. I think I need a new recipe, preferably involving saffron, sage, and/or squash.

I made one out of 'How to Cook Everything Vegetarian' that had saffron and roasted squash in it. It turned out delicious. I always add a squeeze of lemon juice when I first add the liquid and this somehow makes everything taste better.

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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 12:53 am 
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Catalina wrote:
molasses jane wrote:
Can anyone recommend a stunning risotto recipe? Mine usually turn up mushy. I think I need a new recipe, preferably involving saffron, sage, and/or squash.

I made one out of 'How to Cook Everything Vegetarian' that had saffron and roasted squash in it. It turned out delicious. I always add a squeeze of lemon juice when I first add the liquid and this somehow makes everything taste better.


Gorgeous! Thank you for the recommendation--I'm going to try it.

One more query: do you all use the arborio rice for risotto, or can you use basmati or jasmine?

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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 1:34 am 
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Jasmine or basmati rice may work, but the short grain rice will make it more creamy than longer grain ones.


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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 1:36 am 
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I like sparkling wine/champagne! Here's my mofo post with champagne risotto:
http://mmmmmmmmvegan.blogspot.com/2010/11/mofo-day-11.html

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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 2:37 am 
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I always use broth and just a little bit of wine (usually pinot grigiot.) And yes, arborio rice, always! Soy butter if I have it, or just oil if not. No cream. A little bit of nooch in place of where other recipes might use cheese. Yes oh yes oh yes.


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 Post subject: Re: Risotto and wine
PostPosted: Tue Dec 07, 2010 8:43 am 
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We use broth and a bit of sake since we can't cook with wine.


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