Add White Wine to Risotto

"Hi this is Leslie owner of Chefs Inc. Cooking school on behalf of Expert Village today we are going to be talking more artichoke and risotto. Once our risotto is nice and toasted nicely golden we are going to take our wine. We are going to be doing a half cup of wine you want to do something that is a little bit on the dry side not to fruity so you are adding a little bit of flavor but not to much sugar. So we are going to pour in our pan and let that cook for a moment and when you are making risotto you want it to be nice and creamy. You are going to cook it as slowly with just a small amount of water always covering it and you want these starch to release so it becomes nice and creamy. You never want to cook your risotto to quickly it is always going to be a simmer and you never want to add to much liquid at a time otherwise you are not going to get that nice creamy consistency that you are looking for."