Join me as I reveal some of the cooking tips I’ve developed during 25-plus years of cooking risotto. Wine is involved, naturally…
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Wine featured in this episode:
2018 Salvano Gavi. Italy. Price Range $15+. Purchased at The Italian Store. Pair with risotto, vegetarian dishes, salads and most lightly sauced white fish or chicken dishes.
My tips:
1. Use wine as part of liquid
2. Stir just enough to make sure risotto is not sticking, usually right after adding the liquid
3. If using dried porcini mushrooms, strain the liquid to remove any sediment. use mushroom liquid
4. When most of liquid has soaked in and rice is the way you like it, turn off the heat and let remaining liquid soak in, about 10 minutes before serving.
5. Top with grated or shaved parmesan and some olive oil!
Links to some risotto recipes:
(I used dried porcini mushrooms instead of fresh mushrooms, but feel free to even use both fresh and dried!)
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Questions about wine? Suggestions for future episodes? Please leave a comment!
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Watch Wine and Food playlist here:
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Watch White Wine Videos Here:
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Intro/Outro Photos (pixabay):
Corks by Elisha Terada
Grapes by congerdesign
Happiness in Two Glasses by Elle Hughes
White Wine Bottles by Daniel Wanke
Wine with Sprinkler by Skitterphoto
Vineyard in Tuscany by alohamalakhov
Intro and Outro created on Adobe Spark
Logo Creation courtesy of UCraft, ucraft.com
Music: “Lazy Afternooon Sun,” YouTube library