shelf life

They are perishable, but the two bottles in my kitchen (used only for the occasional risotto or sauce) are a year old and still healthy.

If you need vermouth for making dry martinis, you don't actually need a bottle

-- all you have to do is whisper "ver-moooooooooooooooooooooooooth" over the top of the gin. 8;)

-- Larry

I make a lot of Risotto but I've never used Vermouth. It sounds interesting. If you have a good recipe I wouldn't mind looking at it.

You can mention what single malt you drink while making the risotto to keep it in line with this NG! 8^)

Dave S

Speaking of other bottles I have a gin and a vodka as well. I don't use either of these unless a guest requests a gin & tonic or something, which is rare.

Normally, guests want beer or wine and that's about it.

How long can my gin and vodka last? I really don't need to ask how long whisky lasts. :-)

...but not too loud.

You can use essentially any liquor at the end of the soffrito, just before you begin adding stock, to lend whatever base flavor you desire. I make risotto at least once a week, and I've used vermouth, sherry, bourbon, cognac (salignac, armagnac, etc.), and even scotch at various times.

I find vermouth especially well-suited to either vegetarian or chicken risottos, and whiskies like Longmorn or Linkwood to work well with fuller-bodied risottos, heavier on more flavorful grated cheese like Dutch boerenkaas, to go with braised beef or lamb.

It's like drinking whisky -- experiment!

And with ~120 single malts in the house, I'll never run out of new things to try... 8;)

-- Larry

Taking a moment's reflection, pltrgyst mused: | | And with ~120 single malts in the house, I'll never run out of new | things to try... 8;)

... now you're just bragging ... :-p

Hm, I thought he was inviting us over.

Taking a moment's reflection, Dave Hinz mused: | | Hm, I thought he was inviting us over.

In that case, grab your jacket ... I've got my keys!