Can I use rice wine vinegar in risotto?
I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to use it for.
Could I use rice wine vinegar at the start of cooking a risotto?
risotto
asked yesterday
Eve Eve
412
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add a comment |
I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to use it for.
Could I use rice wine vinegar at the start of cooking a risotto?
risotto
asked yesterday
Eve Eve
412
New contributor
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I keep tiny bottles of white wine for precisely this purpose. I wouldn't use vinegar, but vermouth would be fine.
– Strawberry
17 hours ago
1
I wouldn't use it in risotto, but there are plenty of things it's excellent for, such as marinades or salad dressings. (In my opinion, wine vinegar is never a substitute for wine anyway.) Out of interest, why do you feel you need to "use it up"? Vinegar doesn't tend to go off. doesitgobad.com/does-vinegar-go-bad. Just keep it until you do need it.
– bornfromanegg
17 hours ago
add a comment |
I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to use it for.
Could I use rice wine vinegar at the start of cooking a risotto?
risotto
asked yesterday
Eve Eve
412
New contributor
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to use it for.
Could I use rice wine vinegar at the start of cooking a risotto?
risotto
risotto
asked yesterday
Eve Eve
412
New contributor
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked yesterday
Eve Eve
412
New contributor
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked yesterday
Eve Eve
412
New contributor
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked yesterday
Eve Eve
412
asked yesterday
Eve Eve
412
412
New contributor
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Eve is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I keep tiny bottles of white wine for precisely this purpose. I wouldn't use vinegar, but vermouth would be fine.
– Strawberry
17 hours ago
1
I wouldn't use it in risotto, but there are plenty of things it's excellent for, such as marinades or salad dressings. (In my opinion, wine vinegar is never a substitute for wine anyway.) Out of interest, why do you feel you need to "use it up"? Vinegar doesn't tend to go off. doesitgobad.com/does-vinegar-go-bad. Just keep it until you do need it.
– bornfromanegg
17 hours ago
add a comment |
I keep tiny bottles of white wine for precisely this purpose. I wouldn't use vinegar, but vermouth would be fine.
– Strawberry
17 hours ago
1
I wouldn't use it in risotto, but there are plenty of things it's excellent for, such as marinades or salad dressings. (In my opinion, wine vinegar is never a substitute for wine anyway.) Out of interest, why do you feel you need to "use it up"? Vinegar doesn't tend to go off. doesitgobad.com/does-vinegar-go-bad. Just keep it until you do need it.
– bornfromanegg
17 hours ago
I keep tiny bottles of white wine for precisely this purpose. I wouldn't use vinegar, but vermouth would be fine.
– Strawberry
17 hours ago
I keep tiny bottles of white wine for precisely this purpose. I wouldn't use vinegar, but vermouth would be fine.
– Strawberry
17 hours ago
1
1
I wouldn't use it in risotto, but there are plenty of things it's excellent for, such as marinades or salad dressings. (In my opinion, wine vinegar is never a substitute for wine anyway.) Out of interest, why do you feel you need to "use it up"? Vinegar doesn't tend to go off. doesitgobad.com/does-vinegar-go-bad. Just keep it until you do need it.
– bornfromanegg
17 hours ago
I wouldn't use it in risotto, but there are plenty of things it's excellent for, such as marinades or salad dressings. (In my opinion, wine vinegar is never a substitute for wine anyway.) Out of interest, why do you feel you need to "use it up"? Vinegar doesn't tend to go off. doesitgobad.com/does-vinegar-go-bad. Just keep it until you do need it.
– bornfromanegg
17 hours ago
add a comment |
5 Answers
5
active
oldest
votes
I would not use any vinegar. You will not want the sour taste that vinegar will leave. You will have a better final result if you just omit the wine. If you feel like it needs a little acidity at the end add a light squeeze of lemon (or even a couple of drops of vinegar). However, I've made risotto plenty of times without wine or extra acid...no problem!
answered yesterday
moscafjmoscafj
23.7k13567
add a comment |
Yes, you can, although I'd suggest adding a little sugar to it to offset the sharpness of the vinegar. About 1 tsp in 3/4 cup of vinegar should do it. However, if your rice vinegar is "seasoned rice vinegar", then it already has sugar in it (and salt). Add no sugar, and decrease any salt you'd normally add by 1/2 tsp.
Other substitutes that work for the wine in risotto are lemon juice (decrease quantity, add sugar), sherry (straight up), wine vinegar (add sugar), and white grape juice. Basically the wine at the start is just adding a bit of acidity and flavor.
The most reliable substitution, as @moscafj suggests, is probably just to omit it entirely and increase the quantity of stock.
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
add a comment |
You can use rice wine vinegar for anything that you would otherwise use red wine vinegar for, or white vinegar, like salad dressings. You could even use it as a substitute for lemon juice, in savory dishes only, carefully. It gives an Asian undertone to flavors, which is quite nice if you're aiming for that. I like to drench dimsum with it for instance.
But it's NOT a substitute for wine. Wine is never that sour. Wine may be what vinegar is made from originally, but the fermentation completely changes its qualities. Parmesan is not a substitute for milk for instance. Just please don't :-).
answered 5 hours ago
George MGeorge M
70017
add a comment |
I wouldn't use vinegar as the wine doesn't really give too much acidity, but I have used beer several times in the past for risotto and it comes out quite nicely. Just don't use too hoppy of a beer as the bitterness will concentrate and leave the risotto too bitter. I like to use Newcastle Brown Ale.
answered 10 hours ago
SdarbSdarb
1,028519
add a comment |
I dunno about rice wine vinegar, but I always make risotto with a little bit of vinegar to omit the wine. I just use a little bit of vinegar (50 - 100 ml ?) watered down to a small cup, and use accordingly more stock.
I do this because I figured it might help with the acidity, although I have never verified it.
answered 22 hours ago
MartinMartin
4031311
7
Saying that you use 50-100ml of vinegar is meaningless when you don't say how much risotto you're making. But that sounds like a lot of vinegar, to me, unless you're making a huge pot.
– David Richerby
20 hours ago
add a comment |
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5 Answers
5
active
oldest
votes
5 Answers
5
active
oldest
votes
active
oldest
votes
active
oldest
votes
I would not use any vinegar. You will not want the sour taste that vinegar will leave. You will have a better final result if you just omit the wine. If you feel like it needs a little acidity at the end add a light squeeze of lemon (or even a couple of drops of vinegar). However, I've made risotto plenty of times without wine or extra acid...no problem!
answered yesterday
moscafjmoscafj
23.7k13567
add a comment |
I would not use any vinegar. You will not want the sour taste that vinegar will leave. You will have a better final result if you just omit the wine. If you feel like it needs a little acidity at the end add a light squeeze of lemon (or even a couple of drops of vinegar). However, I've made risotto plenty of times without wine or extra acid...no problem!
answered yesterday
moscafjmoscafj
23.7k13567
add a comment |
I would not use any vinegar. You will not want the sour taste that vinegar will leave. You will have a better final result if you just omit the wine. If you feel like it needs a little acidity at the end add a light squeeze of lemon (or even a couple of drops of vinegar). However, I've made risotto plenty of times without wine or extra acid...no problem!
answered yesterday
moscafjmoscafj
23.7k13567
I would not use any vinegar. You will not want the sour taste that vinegar will leave. You will have a better final result if you just omit the wine. If you feel like it needs a little acidity at the end add a light squeeze of lemon (or even a couple of drops of vinegar). However, I've made risotto plenty of times without wine or extra acid...no problem!
answered yesterday
moscafjmoscafj
23.7k13567
edited 19 hours ago
answered yesterday
moscafjmoscafj
23.7k13567
answered yesterday
moscafjmoscafj
23.7k13567
answered yesterday
moscafjmoscafj
23.7k13567
23.7k13567
add a comment |
add a comment |
Yes, you can, although I'd suggest adding a little sugar to it to offset the sharpness of the vinegar. About 1 tsp in 3/4 cup of vinegar should do it. However, if your rice vinegar is "seasoned rice vinegar", then it already has sugar in it (and salt). Add no sugar, and decrease any salt you'd normally add by 1/2 tsp.
Other substitutes that work for the wine in risotto are lemon juice (decrease quantity, add sugar), sherry (straight up), wine vinegar (add sugar), and white grape juice. Basically the wine at the start is just adding a bit of acidity and flavor.
The most reliable substitution, as @moscafj suggests, is probably just to omit it entirely and increase the quantity of stock.
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
add a comment |
Yes, you can, although I'd suggest adding a little sugar to it to offset the sharpness of the vinegar. About 1 tsp in 3/4 cup of vinegar should do it. However, if your rice vinegar is "seasoned rice vinegar", then it already has sugar in it (and salt). Add no sugar, and decrease any salt you'd normally add by 1/2 tsp.
Other substitutes that work for the wine in risotto are lemon juice (decrease quantity, add sugar), sherry (straight up), wine vinegar (add sugar), and white grape juice. Basically the wine at the start is just adding a bit of acidity and flavor.
The most reliable substitution, as @moscafj suggests, is probably just to omit it entirely and increase the quantity of stock.
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
add a comment |
Yes, you can, although I'd suggest adding a little sugar to it to offset the sharpness of the vinegar. About 1 tsp in 3/4 cup of vinegar should do it. However, if your rice vinegar is "seasoned rice vinegar", then it already has sugar in it (and salt). Add no sugar, and decrease any salt you'd normally add by 1/2 tsp.
Other substitutes that work for the wine in risotto are lemon juice (decrease quantity, add sugar), sherry (straight up), wine vinegar (add sugar), and white grape juice. Basically the wine at the start is just adding a bit of acidity and flavor.
The most reliable substitution, as @moscafj suggests, is probably just to omit it entirely and increase the quantity of stock.
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
Yes, you can, although I'd suggest adding a little sugar to it to offset the sharpness of the vinegar. About 1 tsp in 3/4 cup of vinegar should do it. However, if your rice vinegar is "seasoned rice vinegar", then it already has sugar in it (and salt). Add no sugar, and decrease any salt you'd normally add by 1/2 tsp.
Other substitutes that work for the wine in risotto are lemon juice (decrease quantity, add sugar), sherry (straight up), wine vinegar (add sugar), and white grape juice. Basically the wine at the start is just adding a bit of acidity and flavor.
The most reliable substitution, as @moscafj suggests, is probably just to omit it entirely and increase the quantity of stock.
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
answered yesterday
FuzzyChefFuzzyChef
16.8k114478
16.8k114478
add a comment |
add a comment |
You can use rice wine vinegar for anything that you would otherwise use red wine vinegar for, or white vinegar, like salad dressings. You could even use it as a substitute for lemon juice, in savory dishes only, carefully. It gives an Asian undertone to flavors, which is quite nice if you're aiming for that. I like to drench dimsum with it for instance.
But it's NOT a substitute for wine. Wine is never that sour. Wine may be what vinegar is made from originally, but the fermentation completely changes its qualities. Parmesan is not a substitute for milk for instance. Just please don't :-).
answered 5 hours ago
George MGeorge M
70017
add a comment |
You can use rice wine vinegar for anything that you would otherwise use red wine vinegar for, or white vinegar, like salad dressings. You could even use it as a substitute for lemon juice, in savory dishes only, carefully. It gives an Asian undertone to flavors, which is quite nice if you're aiming for that. I like to drench dimsum with it for instance.
But it's NOT a substitute for wine. Wine is never that sour. Wine may be what vinegar is made from originally, but the fermentation completely changes its qualities. Parmesan is not a substitute for milk for instance. Just please don't :-).
answered 5 hours ago
George MGeorge M
70017
add a comment |
You can use rice wine vinegar for anything that you would otherwise use red wine vinegar for, or white vinegar, like salad dressings. You could even use it as a substitute for lemon juice, in savory dishes only, carefully. It gives an Asian undertone to flavors, which is quite nice if you're aiming for that. I like to drench dimsum with it for instance.
But it's NOT a substitute for wine. Wine is never that sour. Wine may be what vinegar is made from originally, but the fermentation completely changes its qualities. Parmesan is not a substitute for milk for instance. Just please don't :-).
answered 5 hours ago
George MGeorge M
70017
You can use rice wine vinegar for anything that you would otherwise use red wine vinegar for, or white vinegar, like salad dressings. You could even use it as a substitute for lemon juice, in savory dishes only, carefully. It gives an Asian undertone to flavors, which is quite nice if you're aiming for that. I like to drench dimsum with it for instance.
But it's NOT a substitute for wine. Wine is never that sour. Wine may be what vinegar is made from originally, but the fermentation completely changes its qualities. Parmesan is not a substitute for milk for instance. Just please don't :-).
answered 5 hours ago
George MGeorge M
70017
answered 5 hours ago
George MGeorge M
70017
answered 5 hours ago
George MGeorge M
70017
answered 5 hours ago
George MGeorge M
70017
70017
add a comment |
add a comment |
I wouldn't use vinegar as the wine doesn't really give too much acidity, but I have used beer several times in the past for risotto and it comes out quite nicely. Just don't use too hoppy of a beer as the bitterness will concentrate and leave the risotto too bitter. I like to use Newcastle Brown Ale.
answered 10 hours ago
SdarbSdarb
1,028519
add a comment |
I wouldn't use vinegar as the wine doesn't really give too much acidity, but I have used beer several times in the past for risotto and it comes out quite nicely. Just don't use too hoppy of a beer as the bitterness will concentrate and leave the risotto too bitter. I like to use Newcastle Brown Ale.
answered 10 hours ago
SdarbSdarb
1,028519
add a comment |
I wouldn't use vinegar as the wine doesn't really give too much acidity, but I have used beer several times in the past for risotto and it comes out quite nicely. Just don't use too hoppy of a beer as the bitterness will concentrate and leave the risotto too bitter. I like to use Newcastle Brown Ale.
answered 10 hours ago
SdarbSdarb
1,028519
I wouldn't use vinegar as the wine doesn't really give too much acidity, but I have used beer several times in the past for risotto and it comes out quite nicely. Just don't use too hoppy of a beer as the bitterness will concentrate and leave the risotto too bitter. I like to use Newcastle Brown Ale.
answered 10 hours ago
SdarbSdarb
1,028519
answered 10 hours ago
SdarbSdarb
1,028519
answered 10 hours ago
SdarbSdarb
1,028519
answered 10 hours ago
SdarbSdarb
1,028519
1,028519
add a comment |
add a comment |
I dunno about rice wine vinegar, but I always make risotto with a little bit of vinegar to omit the wine. I just use a little bit of vinegar (50 - 100 ml ?) watered down to a small cup, and use accordingly more stock.
I do this because I figured it might help with the acidity, although I have never verified it.
answered 22 hours ago
MartinMartin
4031311
7
Saying that you use 50-100ml of vinegar is meaningless when you don't say how much risotto you're making. But that sounds like a lot of vinegar, to me, unless you're making a huge pot.
– David Richerby
20 hours ago
add a comment |
I dunno about rice wine vinegar, but I always make risotto with a little bit of vinegar to omit the wine. I just use a little bit of vinegar (50 - 100 ml ?) watered down to a small cup, and use accordingly more stock.
I do this because I figured it might help with the acidity, although I have never verified it.
answered 22 hours ago
MartinMartin
4031311
7
Saying that you use 50-100ml of vinegar is meaningless when you don't say how much risotto you're making. But that sounds like a lot of vinegar, to me, unless you're making a huge pot.
– David Richerby
20 hours ago
add a comment |
I dunno about rice wine vinegar, but I always make risotto with a little bit of vinegar to omit the wine. I just use a little bit of vinegar (50 - 100 ml ?) watered down to a small cup, and use accordingly more stock.
I do this because I figured it might help with the acidity, although I have never verified it.
answered 22 hours ago
MartinMartin
4031311
I dunno about rice wine vinegar, but I always make risotto with a little bit of vinegar to omit the wine. I just use a little bit of vinegar (50 - 100 ml ?) watered down to a small cup, and use accordingly more stock.
I do this because I figured it might help with the acidity, although I have never verified it.
answered 22 hours ago
MartinMartin
4031311
answered 22 hours ago
MartinMartin
4031311
answered 22 hours ago
MartinMartin
4031311
answered 22 hours ago
MartinMartin
4031311
4031311
7
Saying that you use 50-100ml of vinegar is meaningless when you don't say how much risotto you're making. But that sounds like a lot of vinegar, to me, unless you're making a huge pot.
– David Richerby
20 hours ago
add a comment |
7
Saying that you use 50-100ml of vinegar is meaningless when you don't say how much risotto you're making. But that sounds like a lot of vinegar, to me, unless you're making a huge pot.
– David Richerby
20 hours ago
7
7
Saying that you use 50-100ml of vinegar is meaningless when you don't say how much risotto you're making. But that sounds like a lot of vinegar, to me, unless you're making a huge pot.
– David Richerby
20 hours ago
Saying that you use 50-100ml of vinegar is meaningless when you don't say how much risotto you're making. But that sounds like a lot of vinegar, to me, unless you're making a huge pot.
– David Richerby
20 hours ago
add a comment |
Eve is a new contributor. Be nice, and check out our Code of Conduct.
Eve is a new contributor. Be nice, and check out our Code of Conduct.
Eve is a new contributor. Be nice, and check out our Code of Conduct.
Eve is a new contributor. Be nice, and check out our Code of Conduct.
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I keep tiny bottles of white wine for precisely this purpose. I wouldn't use vinegar, but vermouth would be fine.
– Strawberry
17 hours ago
1
I wouldn't use it in risotto, but there are plenty of things it's excellent for, such as marinades or salad dressings. (In my opinion, wine vinegar is never a substitute for wine anyway.) Out of interest, why do you feel you need to "use it up"? Vinegar doesn't tend to go off. doesitgobad.com/does-vinegar-go-bad. Just keep it until you do need it.
– bornfromanegg
17 hours ago