The wine in risotto
Asked on 13 Nov 2019 by samokhin
Hello, Lindsey!
Let me, please, ask you a question about CLASSIC RISOTTO MILANESE.
I am totally unfamiliar with wines.
Please, be kind to advise the exact sort of dry white wine or several ones, which would be the best for the recipe.
I hope for your understanding and help.
All the Best wishes,
Pavel
You are here
Featured Recipes
Have you seen...
Win a family ticket for four to Christmas At Blenheim Palace!
Christmas at Blenheim Palace returns for its fifth year with a new magical one-mile glittering trail that winds its way through the world-famous Parkland
A dry Italian would be nice but not essential.
Pinot Blanc, Pinot Gris, Sauvignon Blanc or Pinot Grigio perhaps.
I wouldn’t spend too much on wine for cooking – save the good stuff for the glass!
Hello, Lindsey!
Thank you!
Wonderful!
Now I can choose the Best wine for the Best RISOTTO!
I still believe that alcohol have a considerable input into the taste of a dish. The more valuable bottle you buy the more rich taste you get. Please, argue if this is a wrong statement.
Best Regards!
Pavel
Hello, Lindsey!
I am about to make the best ever CLASSIC RISOTTO MILANESE.
Chicken stock is impossible to buy in our stores. I do can make it on my own, according to your kind recommendations placed within the recipe of CHICKEN GIBLET STOCK.
Besides, I am thinking about a stock made from dry mushrooms like porcini.
Let me, please, ask for your own preference.
I am just wondering what would make the risotto be more tempting, mouth-watering and toothsome to surprise my guests: CHICKEN GIBLET STOCK or a stock made from dry mushrooms…
If it is CHICKEN GIBLET STOCK, please, advise if it would be better to change the giblet with the whole quail (one or two).
If it is the mushrooms stock, please, be kind to guide me by the right recipe.
Have the good mood before the greatest night and day of the year!
Best Regards!
Pavel
Hi Pavel,
I would make a chicken stock in the same way as the giblet stock but I’d use a chicken carcass or chicken wings. But you could do the same with quail if you prefer.
Best wishes
Lindsey
I would chop up any larger pieces and just make sure that the cold water coveres the bones / meat by about 5cm so that you capture all the flavor. You can always boil stock to reduce the amount and increase the flavour once you have strained it. BUT no need to do that for your risotto.
Best wishes
Lindsey
Hi, Lindsey!
I have tangled myself up on my own eventually.
I feel awkward for drawing you away from your work.
Please, explain what exactly I should do to make a chicken stock for the risotto.
Thank you for your patience to my numerous questions.
Pavel
Hello Pavel,
I would follow the ham stock recipe but use chicken carcase(s) or chicken wings instead of the ham bone.
Best wishes
Lindsey
Hi, Lindsey!
Perfection!
It is clear now!
Thank you!
If I use whole quails for the stock is there any recipe to make a sort of soufflé from the meat of the boiled quails or something...
My Best,
Pavel
It may be too dry but if at the end of the cooking you think it still good to make something, I suppose you could make a ‘sort of’ rillettes if you like. Perhaps by reducing some of the stock with thyme, mace, juniper, garlic and some white wine then adding a little melted duck fat and stir that into the shredded meat
A bit like this….
Rillettes of Duck with Confit of Cranberries
Great!
Thank you, Lindsey!
The meet is going to be juicy after boiling for the stock but without any structure at all, like a pa'te'.
Have a fabulous week end with pleasant cooking for coming feast!
Good Luck!
Pavel