Spicy Vodka Risotto
Creamy, and spicy, this vodka risotto strays from the traditional risotto to bring a merge of two favorite Italian dishes.
Servings 3 people
Ingredients
- 3 tbsp butter
- 5 cloves garlic minced
- 1 shallot minced
- 1 tsp dried chili flakes add 1/4+ tsp to increase the heat
- 4 tbsp tomato paste
- 1 cup arborio rice
- 1/3 cup vodka
- 4 - 41/2 cup broth chicken or vegetable
- 1/2 cup Parmesan cheese
- 1/4 cup heavy cream
Instructions
- Warm the broth separately on the stove.
- In a wide pot on medium-low heat melt the butter. Once melted add shallots, garlic and a 1/4 tsp of salt (heavy pinch). Sweat and cook down for 2-3 minutes until fragrant and soft.
- Once sweated out add tomato paste, chili flakes, and mix to combine. Toast tomato paste for 7-10 minutes until color has deepened. Mix every 10-20 seconds or so to ensure it doesn't burn.
- Add arborio rice and mix to combine. Toast rice for 3-4 minutes.
- Deglaze the pan with the vodka and cook for 2-3 minutes. The vodka will absorb into the risotto, don't worry just cook it off.
- Add the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking. Once the broth dips under grains level add more, and repeat the steps above.
- Once all broth has been added, but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down. Turn off the heat and add the Parmesan cheese and heavy cream. Mix to incorporate. Serve immediately.