Comments on: Ahhh…Risotto Weather http://www.jemangelaville.com/2005/09/22/ahhhrisotto-weather/ cooking. pdx. snax. occasionally, cats. Fri, 10 Feb 2012 10:05:36 +0000 hourly 1 http://wordpress.org/?v=3.1.1 By: mlb http://www.jemangelaville.com/2005/09/22/ahhhrisotto-weather/#comment-357 mlb Fri, 03 Mar 2006 15:36:04 +0000 http://www.jemangelaville.com/?p=63#comment-357 Yeah, risotto's awesome. This is so funny that I just put up another risotto post before I even saw that you posted about this. Yep, Maidera is fortified red wine. I should've meentioned that in the ingredient list. Port would have worked. Sherry, even plan ol' red or white wine would have worked in a pinch. I will mention that in the ingredient list! Anyway, so glad it worked for you!! :) Yeah, risotto’s awesome. This is so funny that I just put up another risotto post before I even saw that you posted about this.

Yep, Maidera is fortified red wine. I should’ve meentioned that in the ingredient list. Port would have worked. Sherry, even plan ol’ red or white wine would have worked in a pinch.

I will mention that in the ingredient list!

Anyway, so glad it worked for you!! :)

]]> By: Christy http://www.jemangelaville.com/2005/09/22/ahhhrisotto-weather/#comment-356 Christy Fri, 03 Mar 2006 15:01:31 +0000 http://www.jemangelaville.com/?p=63#comment-356 6 months later, and I finally had my first try at making risotto! I think DG's words best describe our experience when he said "I could eat this every day if you made it." Yum. I only had a few stupid moments, when at the Madeira stage I was trying to figure out what type of wine to open, red or white? 5 minutes of searching on the internet did us no good as I was beginning to panic about scalding the hot dry arbororio in the pan. And then DG found that it was like sherry...so I used 5 year old sherry cooking wine. It did not matter, it was still really good. 6 months later, and I finally had my first try at making risotto! I think DG’s words best describe our experience when he said “I could eat this every day if you made it.” Yum. I only had a few stupid moments, when at the Madeira stage I was trying to figure out what type of wine to open, red or white? 5 minutes of searching on the internet did us no good as I was beginning to panic about scalding the hot dry arbororio in the pan. And then DG found that it was like sherry…so I used 5 year old sherry cooking wine. It did not matter, it was still really good.

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