I recently went to a restaurant and had a delicious saffron-lime risotto that I'm going to try to recreate. It defintiely had a great nutty-wine flavor that I think came from the use of sherry. However, I'm a college student, and I'm on a budget...and sherry would be quite a big investment, considering I don't really drink the stuff and would only use it in this one dish.
I am, however,a pretty avid wine consumer, so I'm thinking of substituting white wine in the recipe. What varietal do you think I should go with as a substitute for sherry? I'm definitely thinking something oak-aged, like most chardonnays or viognier, or oaked sauvignon blanc, which is rapidly gaining popularity (and tastes amazing) here in New Zealand.
Or should I just bite the bullet and buy dry sherry?