Would it be alright to substitute white balsamic vinegar for wine in risotto? I'm really craving risotto but I don't have any wine in the house at the moment. I do have white balsamic vinegar, however.
Risotto generally refers to cooking short (or sometimes medium) grain rice, such as Arborio, in some kind of broth/stock until the base becomes creamy.  Anything after that is strictly whatever flavors you prefer.  There are classic additions past that - such as white wine, hard cheeses, mushrooms, etc - but the sky is the limit.  

If it sounds good to you, take a small bit of the risotto base, mix a little of your desired ingredient in and the sample it.  If it tastes good, expand on it!  At worst you've messed up a small portion of the dish, at best you look like a culinary genius!

Would white balsamic vinegar taste good?  Sound good to me!