What I use as a substitute for a glass or wine in Risottos and sauces

[Silkflowersanne]

A few days ago I read a post about adding a glass of wine to a Risotto, someone mentioned about how expensive it is to open a bottle just for a cup of wine for a sauce or risotto, even if you use the mini bottles at less than £2. I can't remember the post but I wanted to mention that I use Extra Dry Vermouth, like Extra Dry Martini. This is like dry white wine but a little stronger so I tend to add about 50% extra water. I personally use Sainsurys own label Extra Dry Vermouth which is £4 for a full liter bottle which has a screw cap and a use by date of years once opened. I find a risotto for 2 only uses about 30p of "wine" and is a great substitute. Does anyone have any other options for Risottos?

use the juices from a roast chicken or pork,or veggie water.

a box of cooking wine with a tap on it from the wholesalers.

Or you can buy cooking wine from the supermarket.

Nigella says (I shit you not) that she save bits left in peoples glasses at the end of the night. puts them in a bag or tub and freezes.
Does the same with bones.

But to be honest I think best to just buy a bottle of wine for cooking with - even at uni we would do this and they would last for ages.

Seems silly to quibble over when you are making a dish that is so easy to stretch anyway.

The other thing is to get a bottle of marsala, this is a bit of an expensive one off but it adds loads of flavour to soups, ristottos, gravy etc. See NIgella also for tips on this!

Sherry works fine too - and quite nice for a housewife's tipple while cooking!

I don't understand...

Surely, when you sit down to eat the risotto, you have a glass of the wine you opened when you made it?

Then you either a) finish it during the course of the evening or b) put the cork/top back on and save it until tomorrow, have a glass with tomorrows evening meal too.

An open bottle of wine will keep for 3 or 4 days perfectly well, by which time it will be finished.

A glass of wine each evening is good for you, you know.

I don't drink wine but do like it in a risotto. I do drink cider occasionally so will take a glass from a can or small bottle and either me or OH will finish it with dinner or there and then.

I don't drink wine and I use it for cooking. I don't understand why it's so expensive to use it for a risotto? You use the bottle again, you're not throwing it away are you?

I freeze the rest of the bottle - the alcohol stops it from freezing solid and you can scoop it out of a tupperware or similar as you need it. It started doing this as I rarely drink more than one glass of wine with dinner and was fed-up throwing out perfectly good wine.

I just buy a bottle with a crew cap and keep it for cooking (do for both red and white wine) but yes also use vermouth (lovely with chicken and tarragon) and marsala.