Cooking with wine

Most people who know will tell you to only cook with wine that is good enough to drink.
That's great in theory, but most of us dont want to dump $20+ of wine in a cookpot.
I like to use wine that I would describe as "just good enough". I also buy little single-serving bottles so I can use only what the recipe calls for without having half or more of a bottle left.

I've had good results from these wines that can be found in mini 4-packs at the grocery store:

Reds:
Gallo Merlot
Gallo Pinot Noir

Whites:
Gallo Pinot Grigio
Ste Genevieve Chardonnay

Risotto with Mushrooms and Truffle Oil

Risotto with Mushrooms and Truffle Oil

2 cups Arborio Rice

4 cups Broth, Hot

       (recommend Edward & Sons “Not Chik'n” Bouillon)

2 cups Water, Hot

8 oz Onion, finely chopped

1 tsp Black Pepper

½ oz Dried Mushrooms, broken into very small pieces.

       (recommend Frieda's Dried Pasta Blend Mushrooms)

1 cup Dry White Wine

4 Tbsp Butter, unsalted

2 oz Parmesan Cheese, grated (appx 1 cup)

½ Tbsp Black Truffle Oil

Melt butter in dutch oven on medium low heat. Sweat onions, then add rice and dry mushrooms.

Do not let the rice brown. Add wine and stir until it is completely absorbed by the rice.

The following procedure should take 20 to 25 minutes:

Add ½ cup of hot broth to the rice. Stir until completely absorbed. Repeat until all broth is used.

Start adding hot water in ½ cup portions the same way as with the broth.

After 20 minutes, taste a small bit of the rice to check consistency.

If it is too tough continue cooking, adding extra water as needed.

When rice is tender take off heat and stir in Parmesan, truffle oil, and white pepper. Serve immediately.

Vegetarian Bouillon

I've tried several kinds of vegetarian bouillon over the years and the one I like the most is
Edward & Sons Not-Chik'n bouillon. It's a very good substitute for chicken broth, its vegetarian and also gluten free.