Cook-Together Risotto

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RPCookin

Executive Chef
Joined
Apr 20, 2005
Messages
2,857
Location
Logan County, Colorado
All the recipes that I find need a 1/2 cup of white wine. Do you need to put it in, I really don't want to open a bottle for a 1/2 cup.


I know I'm late with this but first I would consider serving the wine with the meal. Second, I find that if you cap or recork it, white wine stays good in the fridge for plenty long enough to find other recipes for it. I never have any trouble using it up. Red wine on the other hand, does go bad and I usually try to use it quickly or serve it with the meal. I try to plan 2 or 3 meals the same week to use it up.
 

pacanis

Chef Extraordinaire
Joined
Feb 11, 2007
Messages
18,750
Location
NW PA
I have to do the same thing with red wine, RP. The problem is I like marsala with some dishes, port with others... and I'm not a wine drinker. And I can't find those little bottles I here they make around me.
White on the other hand, I use vermouth where white wine is called for. That stuff lasts forever.
 

dcgator

Cook
Joined
Oct 21, 2011
Messages
82
Location
Washington, DC
My secret weapon is to replace half the final parmiggiano with 3 tbsp of chives flavored cream cheese. Out of this world delish!!!!!
 
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