I love making risotto because it feels fake. Why does the rice change the way it does??? Why does it taste so different from how you'd expect from the ingredients? Science magic bay bee
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It also requires wine which means I am inevitably drinking when I make it
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W odpowiedzi do @duckvalentine
ugh I'm trying to think of a wine sub for risotto for when I get ramps in a couple weeks, but all the options never seem quite right! I'm not against cooking with booze, I just really don't wanna buy it
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W odpowiedzi do @rcmacleod
I know some groceries will specifically sell small bottles of cooking wine, is that an option for you? Otherwise I have made it without wine! It's still good, just different. The tomato risotto I just made coats the rice with grated tomato, which might work sans wine
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W odpowiedzi do @duckvalentine
I've thought about like dilluted white wine vinegar, or white grape juice, or maybe a mix--you just need that, like, brightness i think, but I'm never sure what would quite recreate it
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W odpowiedzi do @rcmacleod
Hmmm...
@lvl1_chef could I trouble you for a suggestion, if you have one? What's a good sub for wine when making risotto?2 odpowiedzi 0 podanych dalej 1 polubiony -
W odpowiedzi do @duckvalentine @rcmacleod
No trouble at all! From the thread it seems like this is about a flavor substitute, since functionally the wine (as with the stock) simply adds liquid for the rice to cook in/soak up. So my advice would be first to make up the volume of wine with an equal amount of the stock.
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As for flavor, wine runs the gambit, so boring answer is that the substitution would depend on what particular wine you're omitting. However, if you're in search of a certain 'brightness' I would start by gradually adding lemon juice to the mix once it has finished cooking
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Thank you Bryan!!!
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W odpowiedzi do @lvl1_chef @duckvalentine
this is good advice!
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