Risotto.. Why the wine?
Old post here–I found myself looking into my own old posts for a recipe. Anyway, I will add to this thread that the wine shouldn’t have much persistence “as wine” in a risotto. But in the cooking process, it is relevant that flavor compounds in cooking are soluble Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude