Hello Hanna_M. When making risotto without white wine, you can definitely use other ingredients, but you need to understand how they affect the flavor balance. White wine provides two main things to a risotto: acidity and depth of flavor. If you use lemon juice or vinegar, you will get the necessary acidity to cut through the richness of the butter and cheese, but you must dilute them significantly with water or extra stock so they do not overpower the dish. Plain water will add no flavor or acidity, so if you use water alone, you will miss that crucial brightness, though it can work if you compensate with a squeeze of lemon juice at the very end of cooking. Here is a helpful breakdown of how to substitute safely:
Lemon juice: Use a very small amount, diluted with water or broth, to avoid making the rice taste sour.
Vinegar: White wine vinegar or apple cider vinegar can work, but use even less than lemon juice because of its sharp profile.
Water: Can be used if you have extra rich stock, but add a touch of acidity later.
