Wine in risotto?

thriftlady_2

I thought it was quite safe to use alcohol in cooking for children as the alcohol burns off leaving just the fllavour, the same would apply to teetotallers I would think.

Obviously an uncooked dish containing alcohol like sherry trifle or syllabub is a different matter.

Can anyone confirm this, or havie I been feeding my babies alcohol

lynzpower

I heard that as well thriftlady

As an aside whne i have a bottle of undrinkable red ( often, I have very bad taste in wine buying!) I often freeze it in icecube trays ( learned off here:) ) and pop a couple of cubes in onion gravy when doing bangers & mash YUM

seraphina

Yes, the alcohol should evaporate during cooking.

I can also confirm that sherry instead of white wine works very well in risotto - I also ususally use vermouth or Madeira but had run out last night.

thriftlady_2

Well that's a relief :rotfl: mind you my Italian friend regularly makes tiramisu for her kids complete with rum/tia maria/cointreau.

thriftlady_2

Another thought - if the alcohol burns off, then surely the calories from the alcohol will go too. I sometimes work out the WWs points in recipes (very tedious :rolleyes: ) and I never count the alcohol if it is in a cooked dish, but if you use the WW online recipe builder thingy it always counts them for you.

jennybb

Sadly I think the alcohol evaporates, but the calorie content (in the sugar I assume) is still there. Bit of a bum deal

.........it would be nice if I were wrong

whistler-alison

As a very occasional treat (like Valentines) because it is expensive, I make a red wine risotto with thinly sliced smoked duck breast with sour cherries sprinkled on (rehydrate dry ones in some of the wine). It is delicious.

Also, for every day risotto, so it isn't too fattening, I leave out all the butter and oil and at the end stir in a laughing cow cheese triangle.