Risotto a la Vodka (Edit recipe)

glassofweinstein

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What if Risotto and Vodka Sauce had a baby? Well, baby!! I got you!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

12

Serves: 8

Ingredients

2 Tbsp Avocado Oil
2 Tbsp Butter, Unsalted
2 Shallot, large, in small dice
6 cloves Garlic, minced
2 tsp Kosher Salt
0.25 tsp Chili Flakes, to your heat tolerance
0.25 cup Tomato Paste
.5 cup Vodka
1 cup Arborio Rice
4 cups Chicken Stock, or vegetable
0.5 cup Heavy Whipping Cream
.5 cup Parmesan Cheese, freshly grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Warm your stock in a small pot until warmed through.
Preheat a large skillet over medium heat, and add the oil and butter.
Once the butter is melted, add the shallots and saute for three minutes.
Add the garlic and saute for one minute until fragrant. Add a portion of the kosher salt and the chili flakes to bloom in the fat.
Add the tomato paste and saute with the alliums for three minutes until fragrant.
Add the arborio rice, and toast for two minutes.
Lower your heat and carefully add the vodka, stirring immediately.
From here, gradually add ½-1 cup of stock in batches, stirring constantly.
Once a round of stock is absorbed, add the next, and so on.
When all the stock is absorbed, add the heavy cream and continue stirring until a beautiful pinkish hue and the rice is tender.
Fold in the parmesan cheese, check for seasonings, and add the remaining kosher salt as needed.
Serve immediately, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	273
Fat:	13 g
Carbohydrates:	20 g
Protein:	10 g
Cholesterol:	32 g
Sodium:	520 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.