Risotto with Wine

Instead of using just stock, this uses stock and wine. Because it is esentially the same recipe as "Plain" Risotto, only the differences are shown.

Ingredients

3/4 cup wine

8 1/2 cups stock

Procedure

Add the wine as the first portion of liquid, then add the stock; the timing remains the same, although the wine will probably evaporate a bit more quickly than the stock.

Notes

You must add the wine first! If you don't, the alcohol won't have time to evaporate.

The choice of red or white wine is up to you; with chicken and fish stock, I suggest white; with meat, red. If you're using vegetable stock, red wine will give a sharper flavor, whereas white will be more subtle. Try it both ways and see which you like best.

It seems like the wine needs to be warmed somehow before it is added to the rice. Maybe it should be heated (covered) in a very small sauce pan (or in a microwave, if one is so inclined/equipped)?

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