Risotto alla Vodka

1. Sweat Aromatics

Heat a heavy bottom pan over medium heat and add the olive oil. Add the finely chopped onion and garlic with a pinch of salt, sautéing until the onion is soft and translucent, about 3-5 minutes. Then add the calabrian chili and cook for another 1-2 minutes.

2. Caramelize Paste

Add the tomato paste to the pan, cooking it for a few minutes until it darkens slightly. This caramelization adds a rich depth to the risotto's flavor.

3. Toast Rice

Stir in the Arborio rice, toasting it with the onions until the grains become slightly translucent and fragrant, about 2 minutes. This toasting step is crucial for developing the nutty flavor of the rice.

4. Deglaze

Pour in the vodka and scrape the bottom of the pot to release any fond. Stir constantly until the liquid has fully evaporated. The alcohol in the vodka will extract flavors from the tomato paste and aromatics, giving the recipe that characteristic vodka sauce flavor.

5. Cook the Rice

Add half of the stock to the pan. Simmer, stirring occasionally, until most of the stock is absorbed. Continue adding the remaining stock in parts, allowing each addition to be mostly absorbed before adding the next. This step should take about 18-20 minutes; the rice should be al dente, with a creamy consistency.

6. Finishing Ingredients

Stir in the cream and cook for an additional minute to warm through. Remove the pan from the heat and stir in the Parmesan and the basil. Adjust the consistency, if necessary, with a little more stock. The risotto should be creamy and flow gently when spooned onto a plate. Adjust the seasoning with salt and black pepper to taste. Top with more microplaned cheese when you serve the risotto.