Have to admit I've avoided making risotto as any recipe I've read in my many cookbooks, online cooking sites, or cooking shows, always call for wine as an ingredient.
I'm not against wine, theres always plenty of it in my house for guests & I do on occassion use a good wine when cooking a poultry or meat dish as a bit of wine does improve the taste of the dish, but the wine in those dishes loses its strong flavor and smell after simmering or baking for a while.
I'm one of the rare few who cannot abide the taste of any wine on its own, I cannot drink even the smallest glass of wine if offered as even the smell of the wine in the glass makes me queasy. .
Thats why I've been reluctant to make risotto as I can't see the wine flavor dissapating too much as the cooking time for risotto is not very long.
So that takes me back to my question. Why do you/they/ everyone always add wine to risotto? Was there a time when there was no wine in a good risotto dish? Do some of you omit the wine in a risotto dish that calls for wine? If so, was it as good, or was it not as good?
Inquiring minds would like to know this great risotto mystery!
Thank you kindly