Could i substitute vodka for white wine in my seafood risotto?!
Answers: that's it really. cheers
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 as it did before, or you break it and have to start all over." Stick to the white wine my friend. There's a reason why it is used in 90% of restaurant entree's/sauces.
And yessssss the answer (sans wine) is to use more stock. I hope you are using a fish fume<pronounced foo-may> (light stock made primarily from 'white' fish bones/scrap skins etc.). However, vegetable stock or chx stock can be substituted but you'll have to stir it much longer before the grain allows the stock tp penetrate it.
Bit of a waste, and it won't taste as good.
You could try, but you'd probably get pi##ed!!! :-)
It wont do much for the taste
That's like saying can I substitute vodka for milk on my cornflakes lol ..
I shouldn't think it will taste very nice
Stick to white wine, wine and fish got together like ketchup & chips ... lol
I wouldn't. It wont work in the same way. However, if you do like vodka recipes this vodka penne pasta is really good.
xxFJ
I've seen many recipes that call for both, but I've only cooked with Spiced Rum (for my sauteed mushrooms) but the alcohol cooks off, it's the ending taste that you want.
I don't see why you couldn't cook it with Vodka, I've seen a pasta recipe that uses Vodka. Good luck :o)
it would make your troubles go away quicker...
Vodka has almost no taste, so it wont improve the flavour, wine has a flavour of its own, like trying to make coffee with juice instead of water.
Just my opinion
Wouldn't recommend it as it would do nothing in the flavour department. Far better to drink the vodka and have a cheese sandwich.
It won't work as well.
Rather leave out the vodka - it leaves a bitter after-taste. Use it for cocktails instead! I usually leave out the wine too for the same reason to be honest.
I don't believe that rissoto should ever be made with anything else than white wine, you have got to have more money than sense to want to use vodka as a substitute, and then it wouldn't taste any different because cooking takes the alchohol out of the dish.
it be fine just burn of the first for the flavour add some fresh saffron bob your uncle dint over cook seafood or it be crap i make this saffron risotto vodka cream SEC pan fried salmon ,
Hi will say yes you ever hear of penne alla vodka i will suggest to use some in your risotto but carefully because the vodka is very overpowering you can also use some of champagne o after a party if you have a half bottle of sparkling vine why not use in case you will make the penne alla vodka is easy just cook slowly a deiced onion until brown and then add the vodka until is gone at this stage add a good chopped tomato o passata and live reduce until the sauce is thick add your pasta and done enjoy let me now how did go
the wine is added to the risotto for flavour and aroma. the alcohol is evaporated in cooking.
using vodka will add neither flavour or alcohol to your risotto
It won't taste the same, but it should be ok .... Spaghetti sauce with vodka is quite popular now, so why not risotto?
No, because vodka would make the seafood hard to digest - particularly shellfish.
You can use a dry vermouth (Martini) instead of wine if you have that.