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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.

            1. 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

                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. 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.