Would it be alright to substitute white balsamic vinegar for wine in risotto?
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!