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[quote=Anonymous][quote]The alcohol will dissipate but not completely evaporate. If you've braised your beef for more than 3 hours, you'll be left with less than 5% of the alcohol (approx 0.6% content at that point), so an individual serving would have very little alcohol. At 6 hours, any alcohol left is probably literally negligible.

I'd double think the vermouth in the risotto, though. It won't be cooking long enough to reduce the alcohol significantly, although I suspect that original deglaze gets rid of a good chunk of it. I'd probably just make a small pot of rice for the kids

Thanks. Just one child (3) who may or may not be interested in eating it. I love the flavor it brings to the risotto but don't want to risk him ingesting alcohol. The problem is if he's interested he wants to be eating exactly what we're eating--not something similar but different. So the way it will go is either I'll omit the alcohol in the risotto and he won't eat any or I'll include it and he'll eat a ton.  [/quote]
White wine(any alcohol) will boil off very quickly in a shallow pan over heat being stirred. The boiling point of ethanol is 173ish at sea level. So when thing start to boil, the alcohol is pretty much gone. Any ways, the amount of alcohol, maybe a 1/2 cup of wine at 15% is not much about 1 tablespoon of alcohol. So even if the alcohol did not boil off(which it does), the alcoholic content of the risotto would be under .o6%. About the same amount found in fresh orange juice and other juices. Now orange juice that has been sitting in the refig.....that's a another story. So fire up that penne vodka! Alcohol is a solvent so it helps bring out the favors.[/quote]

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