Could i substitute vodka for white wine in my seafood risotto?
Technically you can. The flavor will be much sharper and IMHO will dominate the dish. The reason white wine is used is for it’s aromatic properties, as well as, it’s acidic value. The acid breaks down the starch and imbues the risotto with a more balanced consistency. This allows the grains to be infused with the seafood aroma while not dominating the flavor. Vodka has a much higher concentration of acidic properties which in turn evaporates out before the break down begins due to it’s higher alcohol (sugar!) make up. As a chef for 22 years now, the only kitchens that I’ve seen use Vodka in pasta dishes, resort to the Bolognese style sauce. This allows the tomatoes acidity to reign supreme so to speak, as well as that the sausage used in these dishes is pork. Pork will brine itself at high heat using Vodka (off topic but still useful IMO) or any other grain type alcohol. Like my mentor told me 23 years ago…”why try to reinvent the wheel, only two results are possible. Either it works
