I enjoy making rissottos of one flavour or another but I have a question about making it.
What role does the inclusion of wine have? and is there another product that could be used in its place?
I have heard that Vermouth can be used but it still poses the same problem.
I don't always have wine open or available every time I want to make rissotto, I do freeze leftover 1/2 cups of wine, to have some available, but I don't feel happy using wine in dishes when feeding the grandchildren.