>>7027218>>7027200Thanks. The risotto I'm making tonight is an "experiment". I'm using black rice to see if it'll turn out how I want it to for some guests I'm having tomorrow. I'm only making one cup of rice. Normally when doing risotto I would use half a cup of white wine per 2 cups of rice. Since you're saying I should only use 1/4 the amount of vinegar as wine, should I just add a few splashes of balsamic to it as it is cooking?
So basically, after adding to rice to the butter and onion and cooking it for a bit, I should add just a little bit of broth and a few splashes of balsamic. Reduce it down, then proceed cooking it and ladling in broth as you would with normal risotto. Does that sound right?
And yes I'm aware I will have to cook the rice much longer than I normally would cook risotto. It'll probably take 45 minutes, and it won't be as creamy as Arborio since it doesn't have the starchy outer coating, so I might add a splash of heavy cream near the end of cooking to make it creamier.
Sorry for the huge block of text, I just want to make sure I'm doing this right, I haven't substituted vinegar for wine in a risotto before
