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You're lucky you've caught me online at 5am.
I can answer this.
With all Italian food it takes a full bottle to make sure it's good enough for the food. After you've finished the bottle you then need to open a new one, have a glass just to make sure it's the same, use whatever you need for the dish and then drink the rest while eating.
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@The-only-Mr-T saidTotally agree;
You're lucky you've caught me online at 5am.
I can answer this.
With all Italian food it takes a full bottle to make sure it's good enough for the food. After you've finished the bottle you then need to open a new one, have a glass just to make sure it's the same, use whatever you need for the dish and then drink the rest while eating.
Now to get to details; white, obviously, but what variety?
@Martin saidI think that before he gave it up, The Galloping Gourmet (Graham Kerr) for that particular dish might have said, "None for the dish, all for the chef."
I love risotto; I love making it and of course, eating it.
I make it the traditional way which takes ages so:
What is the proportion of wine that goes into the said risotto compared to what I have to taste to check that said wine is ok?
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@Arkturos saidLol - surely one glass from the first bottle for the risotto and then the rest for the chef.
I think that before he gave it up, The Galloping Gourmet (Graham Kerr) for that particular dish might have said, "None for the dish, all for the chef."
I remember the first time I made risotto; I followed the instructions methodically; it said, "keep stirring" - and so I did.
Wine in, stir, chicken stock in, keep stirring, more chicken stock, keep stirring etc etc etc
Two empty wine bottles on the counter and guess what I made; a damn soup.
Follow me next time for more cooking tips.
PS - after 30 years of practice I have now mastered risotto.
4 edits
@Martin saidLeaving risotto aside, I first learned how to cook rice from "The Wok Cookbook" back in the 1970s.
Lol - surely one glass from the first bottle for the risotto and then the rest for the chef.
I remember the first time I made risotto; I followed the instructions methodically; it said, "keep stirring" - and so I did.
Wine in, stir, chicken stock in, keep stirring, more chicken stock, keep stirring etc etc etc
Two empty wine bottles on the counter and guess what I mad ...[text shortened]... me next time for more cooking tips.
PS - after 30 years of practice I have now mastered risotto.
However, in recent years, I have learned a more convenient way:
Bring an inch or a little more of water to a boil in a three-quart pan (takes about five minutes, for those distracted by other internet matters), then add some rice to about halfway up. Cut the heat to a little above the lowest setting, cover the pan, and give it about 20 or 30 minutes.
Adjust according to projected intake, because after 48 hours you should probably throw the rest out, even if you keep it in the fridge (which you should do, if you don't freeze individual portions), so as not to do oneself in by means of whatever bacteria might have flourished on all of that carby rice over time.