Spicy Vodka Risotto

The classic Italian-American dish that everyone knows and loves… but make it risotto. This spicy vodka risotto is creamy, spicy, a little zangy, and perfect if your favorite pasta dish is penne alla vodka.

This one might spark controversy, but damn it is delicious. If you’ve learned anything from rummaging through my recipes it’s that it is good to occasionally stray away from authentic and traditional ways of cooking. Hell, it might even taste better. Before you turn away because it is risotto, and risotto has gotten a bad rap for being high maintenance, stop! I need to disclaim that this risotto in no way, shape, or form will give you a arm workout. This vodka risotto follows my easy and foolproof method to making delicious risotto as the other flavor variations on this site do. So go on keep reading.

WHAT YOU’LL NEED TO MAKE SPICY VODKA RISOTTO

• Aborio Rice – Carnaroli is also a great rice to use, however harder to come by. Don’t try and make this with the long grain rice in the pantry. Different varieties of rice absorb liquid differently, have a different starch level, and in the end just won’t yield the same results. Aborio and Carnaroli have high starch levels. More starch = creamier risotto.
• Broth – Chicken or vegetable. Avoid low sodium broth, you’ll end up salting more during cooking anyways.
• Vodka – Whereas you should choose a wine you would drink, I can’t say the same about vodka. Partially because there are not many people who sip on vodka as a drink of choice. I like to use Grey Goose, or Titos. You need 1/3 cup, so 2 mini shot bottles will cover it.
• Garlic – Fresh only!
• Shallots – 7/10 times I am choosing shallots over onions. Why? They are sweeter and have a subtler flavor than onions which makes them a perfect candidate for this and any other risotto.
• Tomato Paste – 4 tbsp! The key to getting the most umami flavor out of your tomato paste is to toast it in the pan for 7-10 minutes. I go into it more below, but whether it be this or any other recipe, cook your tomato paste before adding it to a sauce, broth, or whatever it may be that you are cooking.
• Parmesan Cheese – Freshly grated.
• Heavy Cream 
• Chili Flakes – This recipe calls for 1 tsp of chili flakes, which gives this dish a mild-medium spice level. As always you know your spice tolerance, start with 1 tsp and if you want it even spicier add another 1/4+ tsp.
• Butter

HOW TO MAKE SPICY VODKA RISOTTO

Below is my step by step method of making super creamy risotto, whether it be this variation or any of my others. These steps go into more detail than the recipe card, but are written in a way that applies to all risottos. Always use the recipe card for final instructions and ingredients.

Sauté the base – Add butter to a wide pot or pan on low heat. Sauté the onions, garlic, shallots, whatever the base might be. This is also the place to cook down heartier vegetables. Cook for 2-3 minutes until soft and fragrant, not brown. Once garlic and shallots are done add in the tomato paste, and chili flakes, cook for 7-10 minutes. You are looking for a deep red color. Cooking the tomato paste enhances the flavor and gives you that rich tomato flavor we are looking for.

Deglaze with wine vodka – This would be the place to add the wine (optional in some recipes). Since we are nixing the wine all together this is the time to deglaze the pan with vodka. Since we aren’t adding a lot of vodka this will be almost instantly absorbed, still cook the risotto for 2-3 minutes.

Add broth– Have your broth in a sauce pan on the stove to stay warm. When you are ready add the broth, but not all at once! For every cup of risotto, you need approx 4- 4 1/2 cups of broth. Have extra on hand! I found with different brands of arborio rice I needed + or – a cup. Depending on your pan this might be split into 3 or 4 rounds. My rule of thumb is to pour just enough broth to cover the risotto, when the broth starts to dip below the grains it is time to add more.

Mix, add, shake – Mix 2-3 times per broth add. If you end up mixing more, no biggie! Also give the pan a mix or a shake midway to ensure the rice isn’t sticking to the bottom. Once the broth has mostly absorbed add more broth until all broth has been used.

Final adds – In the last few minutes add the cheese, cream, and more delicate vegetables or precooked protein (ie. lobster or crab).

STORING/REHEATING

Store leftovers in the fridge for 2-3 days. With that said, it won’t have the same velvety texture and creaminess when you re-heat so please enjoy it while it is fresh.

Can’t get enough risotto? Try the below recipes!

Mushroom Risotto
Creamy Lemon Parm Risotto
Kale and Pancetta Risotto
Creamy Tomato Risotto (spicy vodka risotto’s distant cousin, that is not a vodka sauce and is not spicy.
Brown Butter + Sage Risotto

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