I like to cook (and bake) but have never made a risotto. I will have some left over chicken to use up from tonights salad and thought a risotto would be nice for tomorrows tea - already have the correct rice in to use.
Now, the recipe I have looked at on the Good Food website calls for white wine. Normally, I keep a bottle of this in reserve (we are red drinkers and have tons of the stuff) but I never replaced the bottle of white I took to my brothers.
Sooo, my question is, can I add the same amount of liquid using extra stock or could I use vermouth?