What can I replace this with? Alternatives and substitutions.

cutestkids

campbells used to do a Cheese and ham soup that I used to make cheesy scallop potatoes, I used to mix the soup with about three quarters of a can of milk and then assemble as normal, it always turned out lovely so I don't see any reason why you could not do something similar with the fennel

lilian1977

Sounds good - I think I'll try it Thanks!

zippychick

I've merged this with our replacement thread

Let us know how it goes

Zip

WantToBeSE

The recipe i want to try is this:

http://allrecipes.co.uk/recipe/9726/roasted-chicken-risotto-with-caramelised-onions.aspx

But i dont have balsamic vinegar. what could i use in place of it?
If it helps, i have white rice vinegar, would that do the same job?

Dunroamin

WantToBeSE wrote: »

The recipe i want to try is this:

http://allrecipes.co.uk/recipe/9726/roasted-chicken-risotto-with-caramelised-onions.aspx

But i dont have balsamic vinegar. what could i use in place of it?
If it helps, i have white rice vinegar, would that do the same job?

Just leave it out. What you've got there is a perfectly good recipe for chicken risotto and I can't see how balsamic would enhance it in any way.

WantToBeSE

Thanks Dunroamin, i'll give that a try.
Hoping that the wine isn't necessary either?

Mands

WantToBeSE wrote: »

Hoping that the wine isn't necessary either?

No, you can skip the wine if you want to.

Usually if a recipe has wine in it and you don't want to use it then replace it with equal amounts of decent stock. But this has plenty of stock already so +/- 4 tbsp of liquid isn't going to make a difference.

Enjoy!
Mands

WantToBeSE

Thanks Mands

Mands

WantToBeSE wrote: »

Thanks Mands

At the risk of being a spoil-sport: I don't think it looks very flavourful

The balsamic is there to add flavour to the onions. Other than those it's roasted chicken and the arborio and the stock. Arborio doesn't have much flavour of its own, it absorbs the taste of the stuff that it's cooking in. So now you're down to how much flavour the stock and the chicken has.

If you have a tame kitchen boy who was up at 5am hand crafting stock from a mountain of organic roasted chicken carcasses and carefully hoarded veg scraps then you probably have *really* good stock. Me, I use a stock cube and hope for the best.

I don't want to rain on your parade but I'd hate for you to make this (maybe your first risotto?) and then be disappointed and not try again.

Sorry,
Mands

Seakay

I would use the rice vinegar and wine, or all wine, or vinegar and apple juice, or extra stock and some thyme and grated lemon peel