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Good white wine for making risotto?

Caserta44 Nov 1, 2006 07:32 PM

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

  1. echoclerk Nov 22, 2012 06:07 AM

    I will often buy a Pinot Grigio to use / drink with dinner if I"m making Risotto and it works well as it has a very light flavour.

    But otherwise I usually just use whatever is in the fridge. I wouldn't worry about it too much. But it should be dry and not too fruity and not oaked.

    1. opinionatedchef Nov 2, 2006 04:41 AM

      you need so little of it, i really would not worry about which kind of white. if you're having wh wine w your dinner , then just use that. i've even used madeira when that was all i had and not noticed much of a difference. i personally think it's a challenge getting enough punch into a seafood risotto bec most chefs think parm does not belong in one. i suggest using bottled clam juice, or fish stock if you have it, for your liquid, and adding chopped tomato(fresh or canned plum), herbs and a bit of cayenne.

      1 Reply
      1. re: opinionatedchef
        tim irvine Nov 22, 2012 07:38 AM

        I agree on the "punch" issue. I like your ideas. One I have used to good effect to punch up shell fish dishes is a judicious pinch of garam masala.

      2. Melanie Wong Nov 1, 2006 08:22 PM

        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.

        1. t
          TedJasper Nov 1, 2006 07:44 PM

          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
            Caserta44 Nov 1, 2006 07:46 PM

            what about prosecco?

            1. re: Caserta44
              foodiemahoodie Nov 21, 2012 01:39 AM

              Too sweet and fruity.

            2. re: TedJasper
              John Francis Nov 21, 2012 04:13 AM

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

            3. Karl S Nov 1, 2006 07:42 PM

              Sauvignon Blanc.

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

              1. C. Hamster Nov 1, 2006 07:39 PM

                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
                  Caserta44 Nov 1, 2006 07:42 PM

                  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

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