Having enjoyed a run of good luck with white wines lately, I have been loath to tip them or use them for watering my beans (saying which, I wonder what would happen?) Instead, I dug out some recipe books and having found numerous selections that call for dry white wine, have experimented in the kitchen. One offering, risotto, actually wanted a different kind of rice so the end result was not the creamy dish expected; however, my family at this dish without too much fuss and I enjoyed making this easy supper.
Ingredients included chicken stock, sauteed onions, garlic, saffron for color, white wine and should have involved arborio rice. I used brown basmati as I could not find arborio that day. I’m sure it’s around somewhere, but I have a ‘make-do’ mentality and had no idea until later of the ideal texture I was supposedly aiming for.
The method involved cooking the onions in a bit of olive oil plus garlic and any other vegetables one might add, then pouring in rice and coating with oil (or butter), covering with a ladleful of stock and cooking. One ladel at a time the rice was cooked, wine going in somewhere along the line. Salt, pepper, saffron plus frozen peas and some previously cooked chicken rounded out this aromatic dish. A perusal of the wine rack led me to a suitable off-dry white to go with it.
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