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Food/recipes

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Original poster

Risotto without wine???

28 replies

georgiemum · 03/10/2008 16:33

I have just realised that I don't have any wine to go into tonights risotto - only half a bottle of Port.

Are we game?

OP posts:

Cadbury · 03/10/2008 16:34

yes, it'll be fine - I cooked a lovely one last night with no wine.

OrmIrian · 03/10/2008 16:34

I don't usually use wine in it.

TheDevilWearsPrimark · 03/10/2008 16:35

It will be fine, may need a little more stock, and maybe a tiny bit of white wine vinegar?

But it ruins the point, half the fun of risotto is having to open bottle of wine and drinking it as you stir.

Overmydeadbody · 03/10/2008 16:35

Yes it's fine with no wine.

My parents never cook with wine and their risottos always taste divine.

yomellamoHelly · 03/10/2008 16:35

Do you have any white wine vinegar?

OrmIrian · 03/10/2008 16:35

Actually I am struggling to cope with the concept of no wine in the house.....

shootfromthehip · 03/10/2008 16:35

I never use wine either- prefer to drink it

harpomarx · 03/10/2008 16:36

don't think I do either - haven't made it for ages but have memories of stock, butter and mushrooms but no wine. And loads of parmesan.

Damm, I'm hungry!

Overmydeadbody · 03/10/2008 16:36

oh no, don't add white wine vinegar as a substitute!

Just more stock, or water, or amybe apple juice.

Original poster

georgiemum · 03/10/2008 16:48

I have wine vinegar... We do have wine but it's all red (a possibility) but it's the last in the rack - ie the expensive stuff, which I can't bring myself to cook with. I used a bottle of champagne once (not a very good one) in a risotto. I really fizzes when you put it in but tastes ok (not as luxurious as it sounds).

I usually open a bottle of white wine and measure about a cupful into a tumbler - then pour the rest into the risotto and drink the tumbler. If it goes the other way the risotto will turn out burnt or uncooked, so it's safer for everyone else, really.

Can't use butter, cheese... unhealthy (ie tasty) stuff really. Thinking of either beetroot or squash/pumpkin with shitake mushrooms.

I wish I had a bottle of wine last night when I deboned that bloody mackeral. I didn't know you were supposed to cook it with the spine and all the bones!

OP posts:

bumbling · 03/10/2008 17:04

Without fail I always use sherry in it or marsala. Doesn't taste right without it for me. Don't spose you've got any?

Original poster

georgiemum · 03/10/2008 17:10

Nooooo. Only Port, grappa, gin, vinegar, champagne and red wine. Oh GIN!!!!!! That will be nice. Maybe.

Anyone know what I can use if I don't have Thyme?

OP posts:

bumbling · 03/10/2008 17:14

Given Marsala works I don't think Port, just a table spoon or two would do massive harm myself. But are youbrave enough to try.

Hmmm. No Thyme. What else haven't you got?! I guess the dreaded Mixed herbs, as they'll have thyme in them. Oregano would be my next best and maybe a bit of parsley. Good luck!

Thefearlessfreak · 03/10/2008 17:16

This reply has been withdrawn

This post has been withdrawn due to privacy concerns

shootfromthehip · 03/10/2008 17:16

Tarragon? Works for me.

shootfromthehip · 03/10/2008 17:17

You should roast the beetroot first with tarragon. Garlic. Sod the herbs.

Original poster

georgiemum · 03/10/2008 17:18

I only have fresh parsley, coriander and mint. I have lots of little packets of things too. But will it go with beetroot (will anything??)

I may try chopping up the parsley and hope for the best. Have also decided to add fennel (blame Jamie Oliver for that - never used one of his recipes but hey, it's Firday!).

OP posts:

harpomarx · 03/10/2008 17:21

a risotto without butter or cheese?

noooooo....

Original poster

georgiemum · 03/10/2008 17:23

Don't blame me! If it were all up to me it would be ALL butter, wine and cheese with a ittle sprinkling of rice for garnish!

OP posts:

Original poster

georgiemum · 03/10/2008 17:23

Don't blame me! If it were all up to me it would be ALL butter, wine and cheese with a ittle sprinkling of rice for garnish!

OP posts:

zippitippitoes · 03/10/2008 17:23

i never thought of putting wine in rissotto

my no doubt completely inauthentic recipe is

fry onion in mix of olive oil and butter add rice and mushrooms some fresh and some rehydrated dried wild mushrooms then add water and puy lentils and dill or tarragon then later add milk pepper and salt

shootfromthehip · 03/10/2008 17:24

Fennel works for me- am very experimental in the kitchen. Keep the beetroot for sunday lunch.

Original poster

georgiemum · 03/10/2008 17:27

WARNING: last time I used nice toadstooly mushrooms I got a pack from Tesco.

I ended up in A&E looking as if I had been boiled in oil. I think there may have been a real toadstool in there somewhere!

OP posts:

Brangelina · 03/10/2008 17:30

Most authentic recipes don't have wine in them. A basic risotto is just onions, rice, whatever veg and stock, with butter and cheese at the end. I only ever add red wine when doing radicchio risotto or sometimes white when doing porcini, otherwise everything else is wine free.

Fennel is good in a risotto, it's one of my DD's favourites. I find it tastes nicer if you brown it slightly in the pan first. Fennel is nice with fressh broad beans too.

shootfromthehip · 03/10/2008 17:42

Bollocks: have just gone to the fridge to open the wine that I thought I was having with my dinner tonight and guess what? Yip- I don't have any sodding wine either. It's an epidemic. Argh! DH's IPA all round then?

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