Risotto alla Vodka with Burrata

Ingredients

• 3 tbsp unsalted butter (Divided; used for sautéing and finishing the risotto)
• 1 yellow onion (Finely diced)
• 1.5 cup carnaroli rice (Do not rinse; arborio or vialone nano may also be used)
• 0.5 cup vodka (Allow the alcohol to evaporate fully)
• 5 cup vegetable broth (Prepared separately and kept hot; add gradually as needed)
• 3 tbsp tomato paste
• 1 tbsp Calabrian chili paste (Use more or less, or substitute another chili seasoning, according to taste)
• 0.5 cup heavy cream (Add near the end of cooking)
• fine salt (To taste)
• 2 tbsp unsalted butter (Cold, for the final mantecatura)
• 0.75 cup Parmesan cheese (Finely grated)
• 1 burrata (Place on top when serving; approximately 4 ounces)

Steps

1. 1

   Warm the vegetable broth in a separate saucepan over low heat and keep it hot throughout the cooking process. Hot broth helps the rice maintain a steady simmer and release its starch evenly.

2. 2

   Melt the first 3 tablespoons of butter in a wide, heavy-bottomed skillet or risotto pan over medium heat. Add the finely diced onion and cook for about 3–4 minutes, stirring occasionally, until softened and translucent but not browned.

3. 3

   Add the carnaroli rice and stir continuously for 1–2 minutes, coating each grain in butter and lightly toasting it. The grains should look glossy and smell lightly nutty.

4. 4

   Pour in the vodka. Stir and let it simmer until the liquid has evaporated completely and the sharp alcohol smell has dissipated, about 1–2 minutes.

5. 5

   Add a small ladleful of the hot vegetable broth, just enough to loosen the rice. Stir frequently and allow the rice to absorb most of the liquid before adding more.

6. 6

   Add the tomato paste and Calabrian chili paste, stirring until evenly incorporated and the rice turns a rich pink-orange color. Adjust the chili to your preferred level of heat.

7. 7

   Continue adding the hot broth one ladleful at a time, stirring regularly and waiting until each addition is mostly absorbed before adding the next. Maintain a gentle simmer and cook the risotto for approximately 13–15 minutes, until the grains are creamy on the outside but still slightly firm at the center.

8. 8

   Pour in the heavy cream and stir it through the risotto. Continue cooking and stirring for a few more minutes, until the mixture is glossy, creamy, and pink, while the rice remains al dente.

9. 9

   Taste the risotto and season with salt as needed. It should be fluid enough to spread gently when the pan is tilted, rather than stiff or dry.

10. 10

    Remove the pan from the heat. Add the remaining 2 tablespoons of butter and the grated Parmesan, then stir vigorously and quickly to emulsify the butter and cheese into the rice. This off-heat finishing step is the mantecatura and creates the characteristic creamy texture.

11. 11

    Divide the risotto among warm bowls. Place the burrata on top, or portion it among the servings, and serve immediately while the risotto is at its creamiest.

Notes

The transcript does not provide exact measurements, so quantities are practical estimates. Use carnaroli, vialone nano, or arborio rice; the risotto should be served immediately because it thickens as it stands. Keep the broth hot and do not skip the vigorous off-heat finishing step.

Nutrition per serving

• main
• Italian
• risotto
• vegetarian
• creamy
• stovetop
• spicy
• comfort food