Yes. Often, you’ll see that risotto is made using a small amount of wine after the rice is coated with the oil in the early stages of cooking. Then, once the wine as evaporated the stock is added. That adds a bit of acidity to the dish and, of course, flavor. However, I’ve made this risotto without wine. I still get that acid punch when I add the lemon at the end. I actually like it better since the lemon is prominent and it really adds a fresh punch of flavor. Mushroom risotto without wine never tasted so good! BTW, you can make risotto without wine no matter what risotto recipe you are making. Just use an equal amount of stock in lieu of the wine.
