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Nov 1, 2006 07:32 PM

Good white wine for making risotto?

need some suggestions for tomorrow night, making a seafood risotto, so would appreciate any help

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  1. I would suggest a pinot grigio or something else crisp and unoaked.

    Personally, I usually make risotto with vermouth if I have it.

    1 Reply
    1. re: C. Hamster

      I usuallt use vermouth to but I was reading on here someone had a white wine that started with the letter P I forget the name of it but he said it was great

    2. Sauvignon Blanc.

      French (*not* Italian) dry vermouth (i.e., Noilly Pratt)

      1. I like dry Vermouth becuase you only need a little, and it keeps well in the fridge. Otherwise, use a dry, unoaked white like Pinot Grigio.

        3 Replies
          1. re: TedJasper

            Dry vermouth for me too - it works, has other uses, and never spoils, a Good Thing when cooking for one or two.

          2. I've seen crates of Livingston Cellars "chablis" delivered to the kitchens of many of San Francisco's finest restaurants, also Lindeman's unoaked chardonnay. Franzia's "white chablis" in the box is unoaked, completely dry, almost all chenin blanc, and has decent acidity and relatively neutral flavors that make it good for cooking.

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