I've just made my first few batches of risotto recently using some white wine which the recipe's had called for. I've seen recipes substituing wine with vermouth (I beleive it was vermouth) and I've seen a recipe without wine or any alcohol. My reason to not bother with wine is mainly $$. I am not a fan of white wine at all, so I have to buy a bottle every time I make risotto, of which only a small portion of the bottle is used for cooking, then I have to drink the wine relatively shortly after it's been opened even though I don't really enjoy it, just not wanting to waste it. So I'm curious if some experienced risotto fans can comment how important white wine is to risotto, if it can be substituted (vermouth?) or dropped all-together. The reason I ask here as opposed to experimenting for myself, is that I when I cook risotto it will be for few people at a time and I would not want them to be dissapointed. Thanks in advance.